Simple Chocolate Mug Cake

I admit to having what I like to call a latent sweet tooth.  It sorta lays in wait and does not show itself very often... thankfully... but when it does appear, it demands to be placated and satisfied almost immediately.  I have come up with a Simple Chocolate Mug Cake, using ingredients that I always have in my panty. It tastes somewhat sweet and satisfies that need.  But it is also actually very low in sugar and carbs and fat, overall, and jam-packed with protein... and flavor!  It is gluten-free, and grain-free, too.

I can pretty much whip it up in a couple of minutes and if you have a sweet tooth that needs attention, you know how important immediacy can be!  You have just got to get something sweet into your mouth as quickly as possible so it might just as well be something that is not going to break your macro/calorie/Smart Points bank, right?

The 3 main ingredients in my Simple Chocolate Mug Cake are chocolate based... chocolate whey protein powder, unsweetened cocoa powder, and chocolate PB2... and then I add almond or other unsweetened nut milk and a bit of baking powder.  I mix them together and pop into the mike for a minute. The aroma is wonderful. Gives me something to savor and anticipate while I am waiting a few seconds for it to cool enough to slide out of the baking dish and into a serving bowl.

And it also gives me a bit of time to decide if I want or need toppings... yogurt, nut butter of some kind, berries, cinnamon... you know... the really good stuff.  Sometimes I just want plain chocolate cake and eat it right out of the baking dish!  It is that good.  I am thinking you could also make up an icing with protein powder or even top it with whipped coconut cream.  Mmmm.  Yep. Gotta try that!

Now, I have used a plant-based protein powder instead of whey to make this cake. And it works, but you need to cook it a bit longer for some reason.  Your choice.

I have also used a variety of nut milks, depending on what I have on hand.  I am sharing the nutritional information using unsweetened original Almond Breeze.  And if you don't have chocolate PB2, use the plain one, or failing that, use a second tablespoon of the cocoa powder. You will get an even chocolatier cake!  Is that even a word?

Okay, I did not make it in a mug... but you could!  My baking dish is a small glass bowl... about 4 inches across and about 3 inches deep.

Simple Chocolate Mug Cake
makes 1 cake

Ingredients:

• 1 scoop (about 32g) chocolate whey protein powder
• 1 Tbs unsweetened cocoa powder
• 1 Tbs chocolate PB2
• 1/4 cup nut milk
• 1/2 tsp baking powder

Instructions:

1. Coat the inside of a microwave safe cooking dish with non-stick spray.
2. Place the dry ingredients in a small mixing bowl and stir to combine.
3. Add the nut milk and stir.  You want a brownie batter consistency so if it is a bit thick, add more nut milk a couple of drops at a time.
4. Spoon batter into prepared baking dish.
5. Cook in microwave oven for 1 minute on HIGH. Time may vary slightly.
6. Remove cooked cake from microwave and allow to cool about 30 seconds before removing cake to serving dish.
7. Top as desired or eat plain.

Per serving, without toppings.

Weight Watchers Smart Points = 3.

Calories 166

Fat 4g

Saturated Fat 1g

Carbohydrates 8g

Sugar 3g

Protein 28g

Printable Recipe

Dry ingredients before mixing together.  See the difference in color of my 3 chocolatey ingredients and then the baking powder?

Thick brownie-like batter after stirring in nut milk.  Not runny at all but very moist.

Cooked cake, cooling a bit before placing in serving dish.

With yogurt and berries.

With yogurt and a drizzle of sugar free chocolate mint syrup.

Whether you dress it up or enjoy it plain, you are sure to love this easy peasy chocolate cake!

Do you have a sweet tooth?  How do you satisfy it quickly?