Once you start making mug cakes, you won’t stop!
Here’s a really popular flavour combination and my personal favourite!
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 1 serving
| 30 g | whey protein powder, chocolate flavour | 1/2 tsp | cocoa powder | 1 g | baking powder (about two pinches) | 1 | egg white | 2 tbsp | semi skimmed milk | 0.5 | banana | 10 g | smooth peanut butter | 3 g | toasted flaked almonds |
Method
- Add the whey powder, cocoa and baking powder to a bowl.
- In a jug or separate bowl whisk the egg white with the milk until frothy.
- Use a fork to mash the banana in a bowl before adding it to the dry ingredients
- Pour the egg and milk mixture into the dry ingredients and whisk to form the cake batter.
- Spoon the peanut butter into the bottom of your mug.
- Top the peanut butter with the batter and place in your microwave.
- The length of time you cook your mug cake depends on the power of your own microwave.
- My microwave is 700w and I cooked this for a minute before checking and then cooking for a further 15 seconds.
- Ideally you want the batter to be 3/4 cooked so that the cake texture is still spongey and that the bottom of the cake is still gooey giving you a lovely sauce.
- Sprinkle the mug cake with toasted flaked almonds and enjoy your pudding!
Recipe Notes
- I use MyProtein Natural Chocolate flavour whey powder as it’s not too sweet.
- Make sure you use a level measure of baking powder, not heaped as this will affect the flavour of your mug cake.
- For this recipe I used the egg white from a medium egg and saved the egg yolk for another recipe (I hate waste!).
- I used Bournville Cocoa powder, but feel free to use cacao. Just don’t use sweetened drinking chocolate.
- Feel free to eat the mug cake in the mug, or turn it out into a bowl.
- I used Pip & Nut smooth peanut butter for its runny consistency.
Find me on: Web
