Protein mug cake with chocolate and berries
Closely monitor your protein mug cake's cooking time
To achieve a moist and fluffy crumb, careful attention to cooking time is key. Microwave on high for 30-40 seconds. Then, continue in 5-second bursts, checking the cake after each burst until the top looks mostly dry. This technique prevents overcooking, which can make the cake rubbery. Adjust the cooking time based on your microwave's power and how moist you want your cake, to get the best texture.
Gently fold the chocolate into the dough
To ensure even distribution of flavour in your protein mug cake, carefully fold the chocolate buttons into the batter at the end of the mixing process. Use a gentle motion to fold rather than vigorous stirring, which can push the chocolate to the bottom of the mug or cause it to melt too soon during microwaving. This approach keeps the chocolate pieces intact, so they melt into tasty pockets within the cake rather than dispersing or clumping. A silicone spatula is best for this, as it allows for smooth, controlled movements that evenly incorporate the chocolate while keeping the batter light and airy.
Three signs your mug cake is perfectly cooked
The three main signs are texture, firmness, and aroma. First, the texture should be soft and springy; gently press the top, and it should bounce back without feeling too wet. Second, the cake should pull slightly away from the mug’s sides, indicating it’s set. Finally, you’ll notice a warm, inviting aroma, which means the ingredients have melded nicely. Avoid overcooking, as this can make it dry; a perfectly cooked mug cake stays moist and fluffy.
Questions about protein mug cake
Creating a quick, protein-packed breakfast has never been easier with this simple recipe. Check out our FAQ section for answers to common questions about ingredient selection, preparation techniques, and tips to perfect this delicious treat. Whether you’re new to mug cakes or looking to refine your skills, we’ve got you covered!
Nutritional values
Nutritional value, per
335 Kcal
| Fibre | 2.5 gram fibers |
| Protein | 6.3 % |
| Carbohydrates | 14.3 % |
| Fat | 28.4 gram |
Ingredients
|
Butter
|
15 g |
|---|---|
|
Banana
|
1 |
|
Almond flour
|
25 g |
|
Baking powder
|
¼ tsp |
|
Brown sugar
|
2 tsp |
|
Egg
|
1 |
|
Pinch of salt
|
|
|
Chocolate buttons
|
10 g |
To serve
|
Fresh berries (to serve)
|
|
|---|---|
|
Lemon balm (to garnish)
|
Other recipes
Make your own almond flour
Making your own almond flour is simple, ensuring you always have fresh, high-quality flour for your protein mug cake. Start by using raw, blanched almonds, as their skins have been removed for a finer texture. Place them in a food processor or high-powered blender, and pulse in short bursts. Be careful not to over-process, as this can turn the almonds into almond spread. Stop blending once they reach a fine, powdery consistency.
For an ultra-smooth texture, sift the almond flour through a fine-mesh sieve to remove any larger pieces. Store in an airtight container in the refrigerator to keep it fresh for up to a month.
What berries work best for this recipe?
Choose berries that provide a balance of sweetness and tartness to perfectly complement the flavours of the chocolate and banana in the mug cake. Blueberries and strawberries work especially well, as their juicy texture and vibrant taste enhance the richness of the cake while adding a pop of colour.
For a slightly tangier twist, raspberries are also a great choice, bringing a refreshing contrast to the cake's sweet and creamy elements. Whichever you choose, berries not only elevate the flavour but also add visual appeal and a delightful burst of freshness to every bite.
Optimising ingredient temperatures
Using room-temperature ingredients is essential for achieving the best texture and consistency in your protein mug cake. Room-temperature eggs blend more easily with the other ingredients, creating a smoother batter and helping the cake rise evenly during cooking. Similarly, a mashed banana at room temperature incorporates better into the mix, ensuring a uniform texture and enhanced flavour.
If your butter is cold, melt it gently in the microwave until fully liquid but not too hot, as overly warm butter can cook the eggs prematurely. Allow it to cool slightly before adding it to the batter. By ensuring all your ingredients are at room temperature, you'll achieve a light, fluffy protein mug cake with perfectly balanced flavours.
Enhancing flavour with freshly ground spices
Adding spices like cinnamon, nutmeg, or vanilla extract to your protein mug cake can significantly enhance the flavours of the banana and chocolate. These spices not only deepen the cake's flavour profile but also introduce a warmth that works especially well with the sweetness of the banana and the richness of the chocolate.
Cinnamon, with its sweet and woody aroma, enhances the natural sweetness of the banana. Nutmeg provides a slightly nutty and bittersweet undertone, pairing beautifully with the mug cake’s soft texture. Vanilla extract, a baking staple, brings a comforting and familiar flavour that completes the overall taste of the cake.
Always start with a small amount, about a quarter of a teaspoon, and adjust according to your taste.
