This protein powder mug cake tastes like a rich, gooey brownie—but it’s totally guilt-free! Ready in just 90 seconds and loaded with over 30g of plant-based protein. The perfect single-serve dessert for your sweet tooth and your gains!

If you love mug cakes like we do, try my vanilla mug cake and chocolate mug cake next.

Whenever I or my family crave something sweet after dinner, but I really don’t feel like baking or turning on the oven—we whip up this protein powder mug cake. It’s quick, warm, chocolatey, and actually good for you. Totally hits the sweet spot and packs a protein punch, too. Honestly, it’s become our little weeknight ritual!

Why I Love This Mug Cake Recipe

Single serving: Perfect for those late-night sweet cravings or when you just want a little treat without making a full batch of anything. No leftovers, no sharing—just your own cozy dessert moment.

Protein-packed goodness. With over 30 grams of plant-based protein, it’s a smart swap for your usual shake. Great for recovery, energy, or just feeling full and satisfied.

Brownie vibes in a mug. It’s gooey, fudgy, and full of rich chocolate flavor. If you love underbaked brownies or molten lava cake, just cook it slightly less and get that soft center.

Microwave-friendly and super quick. No oven needed (unless you want to). This cake comes together in under 2 minutes from start to finish—mix, microwave, and done!

Actually good for you. It’s eggless, dairy-free, and refined sugar–free if you use a natural sweetener. A solid mix of protein, fiber, and just enough carbs to curb the craving.

Kid-approved and adult-loved. Whether it’s a bedtime treat or a mid-day energy boost, it works for everyone in the house.

Key Ingredients

Protein Powder. A must-have for this recipe! I used chocolate protein powder for that rich brownie taste and extra protein boost. Make sure to use a flavor you love—it really makes a difference.

Oat Flour (or All-Purpose Flour). This gives the mug cake structure and a nice, cakey texture. I prefer oat flour for the extra fiber and slightly nutty taste, but all-purpose works just as well if that’s what you have.

Sweetener. Totally optional, but great if your protein powder isn’t sweetened. I’ve tested this with erythritol and coconut sugar—both worked beautifully. Adjust to taste!

Baking Powder. Just a little goes a long way to give the cake some rise and softness. It’s what takes it from dense to fluffy.

Cocoa Powder. Optional, but highly recommended if you want a deep, chocolatey flavor. I love using unsweetened cocoa powder for that rich, brownie-like taste.

Plant-Based Milk. Almond milk is my go-to, but any milk works—soy, oat, cashew, even regular dairy milk if you prefer. It helps bring everything together into a smooth batter.

Chocolate Chips (Optional). For melty pockets of chocolate in every bite. I use dairy-free dark chocolate chips, but you can skip or swap depending on your vibe.

Chocolate Chips. Optional, but highly recommended.

How to Make an Eggless Protein Mug Cake

This mug cake is super simple to make and perfect for when you need a quick, healthy dessert fix. No oven, no eggs, no mess—just mix, microwave, and enjoy!

Step 1 – Mix the batter.
Grab a large microwave-safe mug and lightly grease it if you’d like (this helps with cleanup). Add your dry ingredients—protein powder, oat flour (or all-purpose), cocoa powder, sweetener, and baking powder—and stir to combine. Pour in the almond milk and mix until you get a smooth, lump-free batter. Stir in the chocolate chips if using.

Step 2 – Microwave.
Pop the mug into the microwave and cook on high for about 90 seconds. Microwaves can vary, so check at around the 70-second mark. It should rise and look set on top but still feel soft to the touch.

Step 3 – Let it rest.
Allow the mug cake to sit for about 20–30 seconds. It helps everything settle and brings out the fudgy texture. You can enjoy it straight from the mug or gently loosen the sides and slide it onto a plate.

Optional: Top with a spoonful of nut butter, yogurt, or a sprinkle of extra chocolate chips!

Recipe Tips for the Perfect Protein Mug Cake

Watch the cook time.
Mug cakes cook fast, and protein powder can dry out quickly if overcooked. Start with 90 seconds in the microwave, and if it looks underdone, add 10–15 second bursts until it’s just set. A slightly gooey center is the sweet spot!

Use a large, microwave-safe mug.
Make sure your mug is both microwave-safe and has a bit of extra space. The batter will rise while cooking, and using a smaller mug could lead to overflow. A small cereal bowl works great too if you’re unsure.

Mix thoroughly.
Protein powder tends to clump, so take a moment to mix really well until the batter is smooth. Scrape the sides and bottom of the mug to make sure everything’s combined.

Get creative with toppings.
Take your mug cake to the next level with fun toppings! Try a spoonful of nut butter, a drizzle of maple syrup, or a dollop of dairy-free yogurt. You can even top it with protein ice cream or a few extra chocolate chips for that brownie sundae vibe.

Variations

One of the best things about single-serve mug cakes is how customizable they are. You can easily tweak this recipe based on what you’re craving or what you have on hand. Here are a few fun ideas to try:

Switch up the protein flavor.
Chocolate protein powder is perfect for that brownie feel, but you can easily swap in vanilla or even cookies & cream for a totally different flavor vibe.

Make it even more chocolatey.
Add extra cocoa powder or a square of dark chocolate in the center before microwaving for a molten lava cake effect.

Add-ins galore.
Stir in a spoonful of peanut butter or almond butter for richness, throw in a few chopped nuts for crunch, or mix in berries for a juicy pop of flavor.

Banana version.
Mash in half a ripe banana before microwaving for extra moisture, natural sweetness, and that classic banana bread taste.

Omit the cocoa for a vanilla version.
Skip the cocoa powder and use vanilla protein powder to create a soft vanilla mug cake instead of chocolate.

Make it richer.
Use a splash of coconut cream or a spoonful of non-dairy yogurt in the batter to make it even more moist and satisfying.

Frequently Asked Questions

Can I bake this mug cake instead of microwaving it?
Yes! If you prefer not to use the microwave, simply prepare the batter as instructed and pour it into an oven-safe ramekin or small baking dish. Bake in a preheated oven at 180°C (350°F) for about 10–12 minutes, or until the center is just set.

Can you microwave protein powder?
Absolutely. It’s a common myth that heating protein powder ruins it—but that’s not true. Microwaving protein powder doesn’t affect its nutritional value, so you’ll still get the same amount of protein and benefits.

Can I make this without protein powder?
This recipe is designed around protein powder, but if you’d like to skip it, you can try subbing with more flour and a little nut butter for structure. Alternatively, check out a flourless or classic mug cake recipe instead for best results.

Is this recipe vegan-friendly?
Totally! It’s already eggless, and if you use a plant-based protein powder and dairy-free chocolate chips, it’s 100% vegan. Just double-check your sweetener and milk choices to be sure they fit your preferences.

Can I prep this in advance?
Yes, you can mix the dry ingredients ahead of time and store them in small jars or containers. When you’re ready to enjoy, just add the wet ingredients and microwave. It’s like having your own healthy mug cake mix ready to go!

Nutrition (Per Serving / Entire Mug Cake):

• Calories: ~250–280 kcal
• Protein: ~30–32g (depending on the brand of protein powder)
• Carbohydrates: ~20–22g
  • Fiber: ~3g
  • Sugars: ~2–4g (varies with sweetener choice)
• Fat: ~6–8g
  • Saturated Fat: ~2g
• Sodium: ~150–200mg

Note: These values are approximate and will vary based on your specific ingredients—especially the protein powder and sweetener used.