Dark Chocolate Oreo Protein Mug Cake
Servings: 1 serving
Calories: 209kcal
If you're looking for the ultimate healthy dessert that is easy to make, has 15 grams of protein and takes like an indulgent, rich Oreo chocolate cake, look no further! This single-serving Dark Chocolate Oreo Protein Mug Cake is perfect when you need a quick, 5-minute dessert to satisfy any sweet treat craving! It is gluten-free and can easily be made vegan!
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Ingredients
- 1/4 cup canned pumpkin (60g) or mashed banana
- 1/4 cup unsweetened almond milk (60g) or milk of choice
- 1.5 tsp vanilla extract
- 1 Tbsp oat, all-purpose or gf flour (8g)
- 2 tsp black cocoa powder (6g)
- 2 Tbsp chocolate or vanilla protein powder (15g) I used PEScience chocolate truffle
- 1 Tbsp sweetener I used Truvia
- 1/2 tsp baking powder
- pinch of salt
- 1 Oreo crushed - I used dark chocolate
Instructions
- Spray a microwave-safe bowl or mug with cooking spray. Add the pumpkin, milk and vanilla and mix until combined. Then add the flour, black cocoa, protein powder, sweetener, baking powder and salt and whisk with a mini whisk or fork until everything is well-incorporated. Finally, fold in the crushed Oreos. I like to save a little for topping!
- Microwave for 1 to 1:15 minutes at 70% power. Microwave times may vary. I like to take mine out when it’s still a touch bit gooey on the top.
- Top with cool whip, crushed Oreos, chocolate chips or whatever sounds good and enjoy!
Notes
To make vegan: use a plant-based protein powder.
Nutrition
Serving: 1mug cake | Calories: 209kcal | Carbohydrates: 22.5g | Protein: 15g | Fat: 6.5g | Saturated Fat: 1.4g | Fiber: 5.2g | Sugar: 8.5g