This gooey gluten-free chocolate protein mug cake recipe makes 2 small but delicious cakes with 10 grams of protein in each serving!
Recipe: $2.56 | Per Serving: $1.28 | Serves: 2

I love these mug cakes - we make some version of this regularly as a pre-workout snack or an after-dinner treat! I love all things chocolate, so we’re using chocolate chips here to make this absolutely luxurious, but packing in the protein with Greek yogurt, hemp hearts, and an egg!
High-protein desserts and snacks can help with blood sugar management, and if that's one of your goals - you might love this high-protein vanilla granola and these higher-protein chocolate chip cookie dough bites.
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What is a Protein Mug Cake?
This dessert, snack, or treat is usually cooked in the microwave in a mug and includes several ingredients to boost the protein. Many recipes use protein powder, but today we're using Greek yogurt, hemp hearts, and egg.
This mug cake recipe uses oat flour as the base to keep it gluten-free and a combination of cocoa powder and chocolate chips for plenty of bittersweet chocolate flavor. Since these are microwave protein cakes, you can use store bought or homemade rustic oat flour here.
The beauty of making this easy protein mug cake recipe is that it makes a small amount -- just two servings -- to satisfy your sweet tooth!
Why You Will Love This Protein Mug Cake Recipe
- Higher in Protein: Each serving contains 10 grams of protein!
- Small Servings: It makes just two servings but is easy to double if you want to serve it up for more than two. Or, feel free to cook this in one mug for a single-serving dessert!
- Easy to Make: Using simple, basic ingredients, this easy protein mug cake takes just minutes to mix up and about a minute to cook in the microwave.
Ingredients
Let's look at the ingredients you will need to gather to make protein cake in a mug. They're pretty simple and chances are you already have some (or maybe all) in your kitchen!

- Butter: The fat in the butter adds richness and flavor. You can also use oil here, but it will not give the same rich flavor as dairy butter.
- Egg: Helps to provide the mug cakes some structure and works to create the texture.
- Greek yogurt: Provides moisture to the chocolate protein mug cake as well as boosts the protein.
- Coconut sugar: You can also use brown sugar for a similar flavor and color or any other dry sweetener you prefer.
- Oat flour: You can buy a bag at the store or make your own oat flour for just pennies! Add about ¼- ½ cup of rolled oats to your food processor or blender (I use my magic bullet) and blitz until the oats reach a powdery consistency. Shake the bullet blender a little bit to help it blend easily. A quarter cup of oats will yield just a little over 3 tablespoons of oat flour.
- Cocoa powder: One source of dark chocolate flavor.
- Baking powder: Just a bit to give the mug cakes a little lift.
- Chocolate chips: Adds little pockets of melted chocolate in the cake which makes it taste so fudgy and decadent. Dark chocolate will be more intense while semi-sweet is a balance of sweet and bitter. I use dark chocolate!
- Hemp hearts: The seeds of hemp plants are quite nutritious and a source of healthy fats and protein. In this recipe, they help boost the protein up to make these a more balanced treat.
For the full ingredient list and quantities of each one, check the recipe card further down the page.
Dietary Modifications and Variations
- Paleo: Nope it's not! The dairy and oat flour can't be replaced so there are no recommendations here! You might enjoy this dark chocolate plantain cake to get your chocolate cake fill!
- Vegetarian: Yes!
- Add Nuts: You can stir in a tablespoon of chopped pecans or walnuts to the cake batter or simply sprinkle a few on top.
- Other Flavors: Add a pinch or two of cinnamon or experiment with extracts such as peppermint (just a touch!) or almond to create different flavor profiles in your chocolate protein mug cake.
How to Make a Protein Mug Cake
This microwave protein mug cake recipe is extremely simple! Here are the steps:

Step 1: Divide the butter between two ramekins and melt in the microwave, for about 10-20 seconds.

Step 2: Combine the melted butter with the egg and Greek yogurt in a bowl and stir together with a whisk.
PRO TIP: Melting the butter in the ramekins has the dual effect of greasing the ramekins and melting the butter for the recipe. You can also melt the butter as normal and combine it with the recipe. I like to grease my mugs and ramekins, but it isn't totally necessary here!

Step 3: Add the coconut sugar, oat flour, cocoa powder, baking powder, about half the chocolate chips, hemp hearts, and a pinch of salt to the egg mixture. You will also want to add the optional vanilla at this point if you're using it. Stir it together to combine.

Step 4: Divide the batter between the two ramekins and top with the remaining chocolate chips. Microwave for about 60-70 seconds to cook the protein chocolate mug cake.
Serve up your chocolate protein cake in a mug with fresh strawberries and other dessert toppings as you prefer.

Serving Suggestions
Enjoy these easy protein mug cakes as a dessert after dinner, a post-workout energizing snack, or an afternoon treat with your favorite hot beverage. Here are a few more ideas for serving:
- Cake and Ice Cream: You can enjoy your cake with a scoop of your favorite ice cream or try this strawberry banana ice cream.
- Whipped Cream: Enjoy it with a homemade whipped coconut cream or try this raspberry whipped cream for a more decadent dessert.
- Fresh Fruit: I love sliced strawberries but you can use any seasonal berries including blueberries, raspberries, or others.
- Nut Butter: Drizzle with almond butter, pistachio butter, homemade peanut butter, or your favorite nut butter!
Expert Tips
- Grease Your Ramekins. Melt the butter in the ramekins as directed in the recipe or make sure to grease them with cooking spray or more butter if you skip it.
- Don't Overcook. It's important you cook your cakes for only 60-70 seconds. You may want to slightly undercook them the first time around to check the potency of your microwave.
- Doubling the Recipe. You can easily double or triple the recipe by using the 1x, 2x, 3x buttons in the recipe card. Just note that the cooking time may vary when cooking more than two ramekins at a time.
FAQs
Yes, probably! I have NOT tested this in the oven, but here's what I would do. It's important to make sure you use an oven-safe ramekin to prevent it from breaking in the hot oven. Make the recipe as indicated in the directions and then bake in a preheated oven at 350° F for 10-12 minutes or until a toothpick comes out clean.
The common cause is over-mixing and overcooking it in the microwave. There's not so much concern about over-mixing in this recipe because we aren't using all-purpose flour. This means if your cake is rubbery it was cooked too long. Try cooking it for a few seconds less or using reduced power to make it the next time.

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Higher Protein Chocolate Mug Cakes
Ingredients
- 1 teaspoon butter
- 1 whole egg
- 1 Tablespoon Greek yogurt
- 2 teaspoons coconut sugar or any
- 3 Tablespoons oat flour 22g
- 1 Tablespoon cocoa powder
- ½ teaspoon baking powder
- 2 Tablespoons chocolate chips divided
- 2 Tablespoons hemp hearts
- Pinch of salt ⅛ teaspoon or less
Optional Ingredients
- ¼ teaspoon vanilla I usually skip it in this recipe because vanilla is so expensive but you do you, boo!
- sliced strawberries, berries and/or almond butter for serving
Instructions
- Divide the butter between two ramekins and melt in the microwave. This should take about 10-20 seconds.
- Pour the melted butter into a small-medium bowl and whisk together with the egg and Greek yogurt.
- Note: melting the butter like this has the dual effect of greasing the ramekins and melting the butter for the recipe. You can also just melt the butter as normal and combine with the recipe.
- Then add the remaining ingredients - coconut sugar, oat flour, cocoa powder, baking powder, about half the chocolate chips, hemp hearts, and a pinch of salt. (And the vanilla if using.) Stir well to combine.
- Divide the batter between the two ramekins, then top each with the remaining chocolate chips. Add both ramekins to the microwave and microwave for about 1 minute to 1 minute & 10 seconds. (60-70 seconds) Top with fresh strawberries and enjoy!
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