An unwritten blogging goal of mine for the year is to post more recipes. Trying new recipes definitely goes in waves for me, and I see that wave picking back up again. Sometimes I’m just interested in creating things and sometimes I’m not. While I never want to have a true food blog, I hope the creativity in the kitchen is back on the rise again.
One of my top-viewed posts of all time is this Chocolate Peanut Butter Protein Mug Cake. I figured that meant y’all really liked mug cakes. And so I gave this popular recipe a vanilla counterpart.
If you think you can’t have your cake & eat it too, I think this cake proves you wrong.
To make this cake healthier, there is whole wheat flour, no added fat (besides that of the chips), and there’s a protein bonus. Plus, you’re making this at home and not buying Little Debbie snack cakes, so you know what the heck is actually in it.
Have your cake and eat it too!
I was skeptical that the protein powder would be chalky or obvious tasting, but it adds just the right amount of vanilla flavor and sweetness. This cake is so gooey, moist, and especially good warm right out of the microwave.
Very Vanilla Protein Mug Cake
- 1/4 cup vanilla almond milk (I used unsweetened)
- 1 egg
- splash of vanilla extract (more if you love that flavor)
- 1 scoop of vanilla protein powder (I used Skoop)
- not quite 1/4 cup whole wheat flour
- handful of white chocolate chips
- hanful of white chocolate chips
- splash of almond milk
1. Put all cake ingredients in a bowl and stir well. If it seems super runny, add a little dash more of flour.
2. Spray a mug of your choice with cooking spray before pouring the cake batter into the mug.
3. Cook in the microwave. Times vary greatly so do 15-30 second increments. This cake took me 1 minute and 15 seconds until it looked “done” to me. The middle was still raw looking, but it was just the surface and was done all the way through.
4. Take a plate and plop the cake onto it. It should slide out easily.
5. Make the frosting by putting the chips and a little almond milk into another bowl or rammekin. Microwave for 30 seconds until chips melt. Stir and drizzle over cake.
6. Serve with additional white chocolate chips if desired.
My biggest draw to mug cakes is the fact that they are quick and single serving.
When my sweet tooth strikes, which is really all the time (who am I kidding?), it’s so much easier to make something like this with ingredients I have on hand instead of buying (and eating) an entire tub a mini chocolate chip cookies from Trader Joe’s (no, I’ve never done that before…).
If you try this recipe, let me know how it turns out for you! Have a favorite mug cake recipe or other healthy dessert? Feel free to share it in the comments 🙂
Questions for You:
- Yay or nay for mug cakes?
- Vanilla or chocolate?
This is not a Sponsored post for Skoop protein powder. I just really like it!