Rich, fudgy chocolate cake in minutes?! Count me in! Especially when it’s healthy enough to eat for breakfast! Yup, this sexy single serving sensation is packed with antioxidants, healthy fats, fibre, and protein. It’s also nut-free and suitable for vegan, gluten-free, paleo, and keto diets.
Mug cakes seem to be all over Instagram these days. Truth be told, I’ve been enjoying them since the early ‘80s when microwave ovens were all the rage (yes, I’m seriously dating myself here). My ingredients have certainly changed over time, and now I often bake them in the regular oven, but they hit the spot just as they’ve always done!
I like to slightly under cook this cake so that it’s moist and tender around the edges with an ooey gooey, almost molten centre. Heavenly!! But it’s still yummy cooked through — so you do you!
Ingredients for one single-serving cake:
1 scoop Nuzest Clean Lean chocolate protein
1 Tbsp raw cacao powder
1 to 2 Tbsp sugar-free Swerve Confectioners, or sweetener of choice, adjusted to taste
1/4 tsp baking soda
pinch of sea salt
1 egg, well beaten (vegan substitute flax egg)
1/4 ripe avocado, well mashed
2 Tbsp unsweetened almond milk (I like to use my Almond Cow to make homemade plant-based milk)
1/4 tsp pure vanilla extract
2 Tbsp sugar-free dark chocolate chips or chopped dark chocolate pieces
optional toppings: berries, dark chocolate chunks or sugar-free chocolate chips, coconut cream or milk, a sprinkle of Swerve confectioners, or toppings of choice
Grease a small microwave-safe or oven-safe bowl, ramekin, or mug.
Add protein powder, cacao, sweetener, baking soda, and salt and mix well.
Stir in egg, mashed avocado, milk, and vanilla until well incorporated. Fold in chocolate pieces.
Microwave on high for 2 minutes or until cooked to desired consistency. Alternatively, the cake can be baked in the oven at 350F for about 10 min.
Serve with your choice of toppings and enjoy!