Protein vanilla mug cake (grain free)
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!
Ingredients
For the Mug Cake:
- 1 tbsp coconut flour
- 1 tbsp tapioca starch
- 4 tbsp Almond flour
- 1/2 tsp baking powder
- 3 tbsp Maple syrup , or other liquid sweetener
- 1 tbsp full-fat coconut milk
- 1 tbsp melted refined coconut oil, or butter/avocado oil
- 1 Tbsp Of one whisked 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, almond flour, and baking powder. Stir until well mixed.
Add the Wet Ingredients:
- Add the coconut milk, melted coconut oil, 1 tbsp of whisked egg, and vanilla extract to the dry ingredients. Stir until a smooth batter forms.maple syrup
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.
Tried this recipe?Let us know how it was!