Double Chocolate Protein Mug Cake

  

July 30, 2019

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

Ingredients

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 JJ Virgin Sprinkles* (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

Directions

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 and JJ Virgin Sprinkles in our store, including FAQs and why our products are better than all the rest…

Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.

00:00

Recent Posts