Ingredients:
1/4 cup oats (20 g)
1/4-1/3 scoop chocolate or vanilla whey protein (15 g)
3-4 tablespoons cocoa powder (15-20 g)
1/4 teaspoon baking powder
1/4 teaspoon salt
2-3 packets stevia, to taste
1/4-1/2 cup water

Method:

In a large mug mix all of the dry ingredients together. Add water gradually and mix until a thick batter forms. ( I have found that 1/3 cup of water is what is typically needed for most cakes, but depends on the amount of cocoa powder used.) Microwave for 45 seconds to 1 minute, depending on the speed of your microwave. Watch the mug cake closely when you first test the recipe for your microwave because it may raise too much and overflow.

Notes:
Using chocolate whey protein powder and the larger amount of cocoa powder will make the mug cake taste more bitter like dark chocolate! (Using the larger amount of cocoa powder may require you to use slightly more water.)
Microwaving for shorter periods of time make the inside gooey like a molten lava cake!

Nutrition Facts (1 serving):
165 Calories
Fat: 4 g
Carbs: 25 g
Protein: 14 g

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