Mmmm, cake… I will ALWAYS have a soft spot for cake.
A lot of you may not know, but I actually used to bake and sell my cakes to friends & family. From classic Chocolate Hazelnut cakes to giant Cinnamon Roll-inspired coffee cakes (with actual cinnamon rolls piled high on top), the cakes I created were a thing of beauty. Not to mention, I used to work for the Cake Queen herself, Yolanda Gampp, for almost two full years. So, I think it’s safe to say that cake and I have a loooong history.
That’s why, whenever I get a sweet tooth, my mind immediately goes to cake. But lately, I’ve been playing with this idea: “How can I get the satisfaction of enjoying a moist, decadent slice of chocolate cake, without all the fat and calories?” And after a bit of experimentation, I’ve finally found my answer.
This high-protein chocolate mug cake is literally the easiest, fastest way to have your cake and eat it too. (While still maintaining your macros & goals!) The secret is definitely in the type of protein powder you use - not ALL protein powders are alike - and ensuring you don’t overbake the batter. That way, there’s a bit of fudgy batter still sitting in the bottom that almost resembles a lava cake, which makes it even more delicious.
Add whatever toppings you like, ‘cause this baby is guilt-free!
I N G R E D I E N T S:
1 scoop chocolate protein powder
¼ cup liquid egg whites
¼ cup unsweetened cashew (or almond) milk
1 tbsp cocoa powder
1 tbsp whole wheat flour (or oat flour)
1 tsp baking powder
1 tsp coconut oil
1 tsp vanilla extract
1 packet stevia
D I R E C T I O N S:
lightly grease a cereal bowl with coconut oil