Protein Mugcake

The mug cake became perfect due to a secret ingredient, which I added by accident (I took the wrong milk out of the fridge lol). But it made it SO GOOD!!! The mug cake contains 30 g of protein! So you can start eating cake for breakfast now.
5 van 1 stem
Cooking time 5 mins
Microwave time 1 min
Total time 6 mins
course Baking
cuisine American
servings 1 mug cake
calories 331 kcal


  • Microwave


  • tbsp oat flour
  • 2 tbsp protein powder
  • 1/4 tsp baking powder
  • 1 pinch salt
  • 1 - 2 tbsp maple syrup (or liquid sweetener of choice, for example agave syrup)
  • ½ tsp vanilla extract
  • 2 tsp margarine (melted)
  • 3 tbsp cappuccino milk (oat cappuccino milk)
  • 1 -2 tbsp chocolate chips
  • 1 egg
  • 1 tbsp yoghurt


  • Stir the oat flour, protein powder, baking powder and salt in the mug.
  • Add and mix the maple syrup, vanilla extract, melted margarine, yoghurt and milk until smooth.
  • Stir in the chocolate chips. If preferred, you can add a crumbled chocolate chip cookie on top.
  • Microwave for 1 minute and 10 sec. If it is still too soft, put in back for another 10 sec. Leave to stand for 30 sec - 1 minute to cool slightly before eating. Please know that if the cake is too dry on the insight, it's been in the microwave for too long.


Vegan: leave out the egg. Add plant based milk, yoghurt and protein powder.
Seasoning: add a little bit of salt. 


Sugar: 17.6gFiber: 3.2gCalories: 331kcalSaturated Fat: 3.7gFat: 9gProtein: 21.5gCarbohydrates: 40.7g
course Baking
cuisine American
keyword High Protein, Mugcake, Protein Breakfast, Protein snack
Have you tried this recipe?Share in on Instagram and tag @eva.koper!