Recipe: Double Chocolate Protein Mug Cake

by JJ Virgin on July 31, 2019

This dreamy little cake is a portable powerhouse of nutrition. Time to ditch the sheet pan and go directly for the charm of a single-serving cake in a cup! 

This decadent recipe comes together fast, making it the perfect option when you need dessert in a pinch… whether you want a quick solo indulgence or have a whole crowd to please. (In the latter case, I highly recommend you pair this nutritious treat with our homemade Blueberry Sorbet.)  

I experimented with this one quite a bit – much to the liking of my children, who sample the goods! The beauty of this recipe is that it’s so good for you, I didn’t have to worry about giving them access to multiple taste tests.

So the next time a chocolate craving hits, no need to fear, my fellow chocolate lovers! We can indulge peacefully, knowing there are so many health benefits of dark chocolate

If you like a moist and fluffy cake, don’t skip the flaxseed here, as it acts as an egg replacement to bind the proteins. For the fluffiest results, use an electric mixer or an immersion blender when you add the wet ingredients.

One big plus: the All-In-One Protein Shake powder supplies you with clean, lean protein, filling fiber, and healthy fats. (You can make this recipe using Plant-Based or Paleo-Inspired, whichever you prefer.) That means this cake can actually help balance your blood sugar, instead of sending you on a roller coaster of insulin spikes and crashes.

Last but not least… top it all off with a handful of fresh organic blueberries for extra fiber and omega-3s!

Pro Tips: If you want to increase the protein in your cake, simply substitute 2 tablespoons of almond butter for the coconut oil. For a mocha cake, swap out two tablespoons of the nut or oat milk for the same amount of brewed coffee. (Look for a brand that’s organic and mycotoxin free.)

Double Chocolate Protein Mug Cake


July 31, 2019

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

Moist and fluffy, this gluten-free, dairy-free recipe takes the cake out of the sheet pan and into a single-serving mug. Loaded with protein, antioxidants, and omega-3s, so you can indulge guilt-free!

  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 1 Serving


2 Tbsp almond flour

1 Tbsp coconut flour

1 Tbsp JJ Virgin Chocolate All-In-One Protein Shake powder* (your choice of protein type)

1 tbsp raw organic cacao powder

1/2 tsp baking powder

1/2 tsp monk fruit sweetener (optional)

1/4 tsp sea salt

6 Tbsp unsweetened almond, coconut, or oat milk from a carton

2 Tbsp melted coconut oil or avocado oil, plus more for the cup

2 Tbsp ground flaxseed mixed with 2 Tbsp water

1/2 tsp real vanilla extract

1 oz. 75% cacao dark chocolate, cut into small chunks, plus more shaved to top the baked cake

1/4 cup fresh blueberries


1Combine the dry ingredients in a medium mixing bowl.

2Whisk in the nut milk, ground flaxseed and water mixture, coconut or avocado oil, and vanilla extract until fluffy. (Use immersion blender for fluffier texture.)

3Stir in the dark chocolate chunks.

4Lightly grease a 10 to 12 oz mug with additional oil and scoop in the batter.

5Bake at 375°F for 25-30 minutes; cool 10 minutes, then top with fresh berries and more shaved dark chocolate to serve!

*Find out more about JJ Virgin All-In-One Protein Shakes in our store, including FAQs and why our products are better than all the rest…

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Nutrition Facts

Sodium89 mg
Protein12 g
Cholesterol8 mg
Sugar4 g
Total Fat48 g
Total Carbohydrates36 g
Dietary Fiber9 g

Thanks so much for reading! You can get plenty more delicious, healthy recipes when you follow me on Pinterest