Finally jumping on the mug cake bandwagon here with this new recipe. You cold totally make this with vanilla protein too, but I wanted to make it chocolatey, so I used our chocolate plant protein plus extra organic cocoa too. Enjoy right out of the microwave, or top with coconut whip or ice cream of your choice.
Gluten-free, no refined sugar, high in protein and ready in under 5 minutes from start to spoon!
Jillian
1
5 minutes
2 minutes
Dessert
If using rolled oats, first mill them in your blender into a fine oat flour. If using oat flour you are way ahead and can skip to 2
Add all dry ingredients to a small mixing bowl and whisk to combine
Add the liquid ingredients in to the dry and stir with a spatula to combine
Transfer into a mug and place in microwave for approx. 2 minutes. Microwaves vary so, if yours runs "hot" then start with 1 minute 45 sec and check, gradually adding in 10 second intervals until the mug cake is fluffy and springs back a bit to the touch
Let cool 5 minutes then enjoy with aa spoon right out of the mug, or plop on plate and top with whip or ice cream of your choice.
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