You can bake this delicious and healthy Breakfast Mug Cake treat in less than 60 seconds in your microwave oven! This recipe makes a super-fluffy, moist, vanilla-flavored + coconut-flavored mini-cake that packs a protein punch, is nutritious, and also low-carb. Other features: naturally gluten-free, vegan, paleo and sugar-free …
For such a light and fluffy cake, you’d be surprised that it doesn’t contain any flour, butter, oil, sugar or dairy! For those who don’t use or have access to a microwave, this can totally be made in the oven. To do that, you’ll prep it the exact same way as the microwave method. Then, you’d bake in the oven (350 degrees!) for 12-15 minutes, until a toothpick or skewer comes out ‘just’ clean.
Because the protein powder is an important ingredient in this recipe, the type you use makes a big difference. I always stick to a casein protein powder, a vegan protein powder, and a paleo friendly protein powder. If dietary restrictions aren’t an issue, I’d recommend the casein protein powder or vegan protein powder as the ones which lend the best texture. I didn’t try this recipe with a whey based protein powder, as I tend to find it makes BAKED recipes super tough. Similarly, it makes non-baked recipes super sticky.
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For a super moist vanilla mug cake, opt for the vegan version, irrespective of your dietary choices. By omitting the egg white (or whole egg), and increasing the milk of choice, you can remove it from the microwave (or oven) when half cooked …
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