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Vanilla Mug cake with chocolate frosting (gluten free & dairy free option, single serve )

Protein Vanilla Mug Cake with Chocolate Frosting (Gluten-Free & Dairy-Free Option)

Craving a quick and satisfying dessert that’s high in protein? This Protein Vanilla Mug Cake is just the answer! In less than 5 minutes, you’ll have a warm, fluffy vanilla mug cake topped with rich chocolate frosting—all made right in the microwave.

This recipe uses grass-fed whey protein, but if you’re looking to make it dairy-free, simply swap in your favorite vegan protein powder for the same delicious result. Just be sure to microwave in 30-second intervals to avoid overflow, and you’ll have the perfect protein-packed treat in no time!

Why You’ll Love This Recipe:

• Quick & Easy: Ready in minutes with no oven required. • Protein-Packed: Made with grass-fed whey protein or your favorite vegan protein powder for a dairy-free option. • Grain-Free & Gluten-Free: A delicious treat that fits your dietary needs. • Microwave-Friendly: Super convenient and fast!

Protein vanilla mug cake (grain free)

 Protein Vanilla Mug Cake is the ultimate fast, protein-rich dessert that fits right into your busy schedule. Perfect for a snack, dessert, or even post-workout treat!
Prep Time 10 minutes
Cook Time 1 minute
Servings 0

Ingredients
  

For the Mug Cake:

  • 2 tbsp coconut flour
  • 1 tbsp tapioca starch
  • 2 tbsp grass-fed whey protein, or vegan protein powder for dairy-free
  • 1/4 tsp baking powder
  • 2 tbsp monk fruit sugar, or other granulated sweetener
  • 3 tbsp full-fat coconut milk
  • 3 tbsp melted refined coconut oil, or butter/avocado oil
  • 1 egg
  • 1 tsp vanilla extract

For the Chocolate Frosting

  • Store-bought low sugar chocolate frosting, or:
  • 2 tbsp coconut butter
  • 2 tbsp coconut milk
  • 2-3 tbsp maple syrup, to taste

Optional:

  • Dye-free rainbow sprinkles

Instructions
 

the Mug Cake:

    Mix the Dry Ingredients:

    • In a microwave-safe mug or small bowl, combine the coconut flour, tapioca starch, protein powder, and baking powder. Stir until well mixed.

    Add the Wet Ingredients:

    • Add the coconut milk, melted coconut oil, egg, and vanilla extract to the dry ingredients. Stir until a smooth batter forms.

    Microwave in Intervals:

    • Microwave the mug cake in 30-second intervals, checking after each interval to prevent overflow. The total cook time should be about 1 minute and 30 seconds, but this can vary depending on your microwave. The cake is done when it has risen and a toothpick inserted into the center comes out clean.

    Cool Slightly:

    • Let the mug cake cool for a minute before frosting.

    For the Chocolate Frosting:

      Prepare the Frosting:

      • In a small bowl, mix together the coconut butter, coconut milk, and maple syrup until smooth and creamy. Adjust the sweetness as desired.

      Top the Mug Cake:

      • Spread the chocolate frosting over the cooled mug cake.

      Add Sprinkles:

      • Top with dye-free rainbow sprinkles for a fun finish.
      Author: Ali Jenkins
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