Chocolate Protein Mug Cake

Make chocolate protein mug cake, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
1 scoop, about 30 g Whey protein isolate (Values for an unflavoured or lightly flavoured isolate. A concentrate or a blend carries more fat and carbohydrate at the same scoop.)
2 tsp, about 6 g Cocoa powder
20 g Rolled oats (Blitzed to a flour if you have a grinder; left whole they give a rougher cake that still works. Dry weight.)
1 white, about 33 g Egg white
40 ml Skimmed milk
Half a teaspoon Baking powder
To taste Granulated sweetener
A pinch Salt
Ingredient notes on the recipe page.

METHOD
1. Mix the whey, cocoa, oats, baking powder, sweetener and salt in a large mug with a fork so there are no lumps of powder.
2. Add the egg white and milk and beat until smooth. The batter should drop off the fork slowly; add a splash more milk if it is stiff.
3. Microwave on full power for seventy to ninety seconds. Stop when the top looks set but still glossy. It carries on cooking in the mug, and a minute too long makes it rubbery.

Contains gluten cereals, milk and eggs.
Most whey powders contain soya lecithin, which counts as soya. Check the tub.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chocolate-whey-mug-cake

AI-generated images illustrating the recipe.

#Fuel8 #SnackRecipe #RecipeInPictures