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Chocolate Protein Mug Cake


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537 CAL


This recipe is vegan with plant protein and refined sugar-free.



  • 1 serving (30g) of Go Good Whey Protein Powder + Organic Chocolate
  • 2 tablespoons plain flour (using a gf flour blend should also work)
  • 1 tablespoon + 1 teaspoon cacao powder
  • 1 ½ tablespoons coconut sugar
  • ⅛ teaspoon baking powder
  • 3 tablespoons water
  • 1 tablespoon melted coconut oil
  • ½ teaspoon vanilla extract
  • 2 tablespoons chocolate chips or chopped chocolate, to top/stir in
Chocolate Protein Mug Cake - Ingredients.



  1. Combine the liquid ingredients in a small bowl. Whisk/stir in the dry ingredients, ensuring there are no chunks of flour or cacao. Taste and add a dash more sweetener or cacao if you’d prefer more sweetness or chocolaty flavor. Stir in half of the chocolate chips, reserving the rest for topping.
  2. Pour batter into a coffee mug or ramekin, and top with the remaining chocolate chips. Place the dish on a small plate (in case it overflows), and microwave on high for ~50-70 seconds*– the top layer of the cake may still seem a little underdone and wet, but it should be slightly firm to the touch. Note: The cooking time will vary depending on the microwave– the one used in this recipe was 800 Watts.
  3. The cake is best eaten while fresh and warm (with a dollop of yogurt or banana ice-cream!), as it will firm up more the longer it sits.
Chocolate Protein Mug Cake - Suggested Presentation.



Go Good Organic Chocolate Whey Protein Powder.


Whey Protein Powder + Organic Chocolate

  • Improve your muscle recovery and repair
  • Easy to digest - Gluten, soy and dairy-free
  • Boost your immunity and  help build lean muscle
About the author: Meg Silsby - Whollyum

Meg is an avid runner and baker with a passion for making sweet treats with a healthy twist. She has a fondness for turning dates into caramel and slightly under-baking her brownies. When she's not baking up a storm in the kitchen, you'll probably find her writing about her healthier creations on her blog.

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