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About This Recipe
What’s better than a delicious, single-serving cake that takes just over a minute to make? There’s not much that I can think of! Sometimes we just need something quick, simple, and delicious, and that’s exactly what this Healthy Red Velvet Protein Mug Cake is!
This Healthy Red Velvet Protein Mug Cake is insanely delicious. It has the same vanilla and chocolatey flavor of red velvet cake with the beautiful crimson red color.
And the best part?Just like my Protein Lava Mug Cake, Banana Chocolate Chip Mug Cake or Coffee Cake in a Mug, it’s all done in the microwave in just 1 minute!
This mug cake is also fluffy, moist, and made even better with sweet and creamy frosting! It really is the dessert of your dreams!
Why You’ll Love This Red Velvet Mug Cake
- Makes a single serving so you don’t have to worry about making a huge cake!
- Perfect size to curb that sweet tooth.
- So easy to make. Just one minute in the microwave.
- Packed with rich red velvet flavor and perfectly moist.
- Has frosting! DUH!
- A healthy, low-carb, low-fat, protein-packed dessert. Enjoy this cake with no guilt!
- Protein powder – I used PEScience Gourmet Vanilla. A chocolate or vanilla would work here. If you want to use another brand, just make sure it is also a whey + casein blend that bakes well. Not all protein powders respond the same. For all PEScience products, you can use my affiliate code Laurenfitfoodie to save 10% off your purchase.
- Coconut flour – I used Viva Naturals coconut flour. Coconut flour is much more absorbent than other flours. Because of that, you can’t substitute another flour in equal amounts. If you need to use another flour, I recommend doubling or tripling the amount.
- Cocoa powder – I used Hershey’s.
- Baking powder – Fresh is best! (Opened with the last 3 months.)
- Sweetener – I used a little bit of Swerve granular sweetener. Any sweetener will work here!
- Unsweetened applesauce – Canned pumpkin would also work. Just note that it may slightly change the color.
- Milk – I used unsweetened almond. Any milk will work.
- Egg whites
- Red food coloring
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Whisk the dry ingredients to ensure there are no clumps. Then, add the wet ingredients and mix until combined. Microwave for 1 minute to 1:30 seconds in 30 second intervals. If you want a gooey center, microwave for about 1 minute.
2. Let your mug cake cool completely before adding frosting. To cool faster, transfer out of the hot bowl/mug and onto a plate. You can let the cake sit at room temperature for 15-20 minutes or put it in the fridge or freezer to chill. I like to put cake in the freezer for 10 minutes (or fridge for an hour) to get it nice and chilled before adding the frosting.
Frosting Ideas!
- Whipped Cream Cheese Frosting – I love this Betty Crocker Whipped Cream Cheese. It’s the easiest option because there is no mixing involved. The classic vanilla flavor is amazing, too! But you could literally do any flavor you wanted! French Vanilla, Chocolate, etc.
- Vanilla Greek Yogurt Frosting – a little bit sweeter than the cream cheese frostings, this sweet vanilla pairs heavenly on top of the richer flavors of the red velvet cake. The lowest fat option, and a good option when you only have yogurt on hand.
- Cream Cheese Frosting – a bit lighter and lower in calories than store bought cream cheese frosting, this cream cheese frosting brings the oh so classic, red velvet and cream cheese frosting combo we all love to LIFE– but in a healthier way!
Can I make this red velvet mug cake in advance?
Mug cakes should always be made fresh! If you want, you could always prep and measure out the dry ingredients into a couple of Ziplock bags to make the process a little quicker. But either way, this mug cake is super quick and easy to make!
Can I top my red velvet mug cake with something besides frosting?
Of course! Frosting is the classic choice, but there are so many other delicious ways to top your red velvet cake! Instead of frosting, try white chocolate or chocolate chips, homemade Nutella, nut butter, cool whip or even ice cream!
Does the nutrition information include the frosting?
The nutrition information for frostings is not included in nutritional information of mug cake so you can choose which you want to add on your own!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Red Velvet Protein Mug Cake
Ingredients
Red Velvet Protein Mug Cake:
- 2 Tbsp + 1 tsp vanilla or chocolate protein powder (20g)
- 1 Tbsp coconut flour (7g)
- 1 Tbsp cocoa powder (5g)
- 1/4 tsp baking powder
- 1/2 tsp Swerve granular sweetener or sweetener of choice
- 3 Tbsp unsweetened applesauce (45g)
- 2 Tbsp almond milk (30g)
- 1 Tbsp egg whites (15g)
- 1/4 tsp red food coloring
Frosting option #1 – Store-bought
- 2 Tbsp Betty Crocker Whipped Frosting
Frosting option #2 – Vanilla Greek Yogurt Frosting
- 1/4 cup plain nonfat Greek yogurt (60g)
- 1.5 tsp Swerve granular sweetener or other sweetener of choice
- 1 tsp sugar-free Jello pudding mix (3g) I used the white chocolate flavor
Frosting 3 – Homemade Cream Cheese Frosting
- 2 Tbsp whipped cream cheese (21g)
- 2 Tbsp plain nonfat Greek yogurt (30g)
- 1.5 tsp Swerve granular sweetener or other sweetener of choice
- 1 tsp sugar-free Jello pudding mix (3g) I used the white chocolate flavor to keep it more white
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Instructions
Red Velvet Mug Cake:
- In a microwave-safe bowl (I used a flat 16-oz ceramic dish), add the protein powder, coconut flour, cocoa flour, baking powder, and sweetener. Whisk until dry ingredients are mixed well and there are no clumps.
- Add the applesauce, almond milk, egg whites, and red food coloring. Stir until all the dry ingredients are incorporated.
- Microwave, in 30 second intervals, for 1 minute to 1 minute and 30 seconds, or until desired consistency. Make sure to watch! If you are using a taller mug or more narrow bowl, it is more likely to overflow. For a more gooey cake, microwave closer to a minute. For a cooked through cake, microwave closer to a minute and a half to 2 minutes.
- Take out and let cool completely. Place in the fridge for an hour or in the freezer for 10 minutes if you want the cake to be chilled (how I prefer it!) or enjoy at room temperature.
- Top with one of the frostings above, chocolate chips, or any other topping of your choice, if desired, and enjoy!
For the Frostings:
- For both of the homemade frostings, just combine ingredients! Store in the freezer for 5-10 minutes to thicken.
- Allow cake to cool completely before adding.
Notes
2 Tbsp = 100 calories 14C | 5F | 0P Frosting #2 (yogurt): makes 4 Tbsp
adds 46 calories 4.6C | 0F | 6P Frosting #2 (cream cheese): makes 4 Tbsp
adds 78 calories 5.4C | 4.5F | 4P *Nutrition for frostings not included in nutritional information of mug cake so you can choose which you want to add on your own! To make this mug cake dairy-free, omit the frosting and add a dairy-free topping of choice.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
