High Protein Chocolate Mug Cake Made With Rolled Oats
Today’s post is dedicated to this high protein chocolate vegan mug cake. Mug cakes are one of my favorite desserts to make because they’re so quick and easy.
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Unlike traditional mug cakes, this vegan mug cake has no oils or very little added sugar. I used my favorite Orgain chocolate protein powder to give it a nice chocolate flavor, but didn’t add any sweetener to it besides a handful of chocolate chips (which are completely optional).
This is a dessert you can make in about five minutes! It only takes a few minutes to prep the dessert, and it takes about 60 seconds to cook in the microwave. I like to make mug cakes when I’m not in the mood to wait an hour for a dessert to bake. This mug cake is also super filling and healthy!
The Ingredients You’ll Need:
1. Rolled Oats
The main ingredient in this mug cake recipe is rolled oats. It’s essentially protein oatmeal with chocolate chips. Oats are rich in carbs and keep you full for long periods of time.
I also love using rolled oats as opposed to flour because it’s cheaper. You can buy a large container of rolled oats from the grocery store, and it contains about 30 servings for just a few dollars. It’s great for people who are more mindful of their spending habits and want to save some cash on groceries.
2. Apple sauce
I used unsweetened apple sauce for this recipe. I wanted to make it a little sweeter since I didn’t use any maple syrup in this recipe. Apple sauce is the perfect ingredient to use because it not only makes the dessert sweeter, but it also helps make it more moist. I don’t know about you, but I prefer my desserts to be soft and gooey.
This is another ingredient that’s really affordable. You can get a large container of applesauce from the grocery store for about $3-4. It’s a staple of mine that I use in a lot of my dessert recipes and I highly recommend trying it out in some of your recipes if you haven’t already–especially if you’re looking for an ingredient to use as an alternative to table sugar or high fructose corn syrup.
3. Chocolate Protein Powder
My all-time favorite vegan protein powder is by Orgain. They sell chocolate protein powder, peanut butter chocolate protein powder, and vanilla protein powder. I’ve tried them all and genuinely love them, but my favorite has to be the chocolate protein powder and the chocolate peanut butter protein powder.
This protein powder is low in sugar, and it’s 100% plant-based. I also don’t think it tastes too much like protein like some of the other protein powders I have tried. It gives the mug cake its chocolate flavor and makes it more nutritious.
Here’s some links to my favorite vegan protein powders:
1. Orgain Chocolate Peanut Butter Protein Powder
2. Orgain Vanilla Bean Protein Powder
3. Orgain Creamy Chocolate Fudge Protein Powder
4. Vanilla Extract
Up next is vanilla extract. You don’t need much, but I used a splash of vanilla in this recipe to give it some extra flavor.
5. Almond Milk
There are a number of different plant-based milks you can use for this recipe, but I used Almond Breeze Unsweetened Vanilla. I try and use unsweetened milk whenever possible to make the dessert a bit healthier, but feel free to use a sweetened milk.
You can get dairy-free milk from just about any grocery store for a few dollars. I also really like oat milk and cashew milk. I switch between these three milks from time to time depending on which one’s on sale.
6. Peanut Butter
Next, you will need creamy peanut butter. My favorite peanut butter is Smucker’s Creamy Natural Peanut Butter. It’s a natural peanut butter that only contains peanuts and salt.
Some of the other peanut butters have added sugar and oils. I usually try and buy a peanut butter that either just contains peanuts, or one that contains both peanuts and salt.
Here’s the link to Smucker’s Creamy Peanut Butter if you’re interested:
– Smucker’s Creamy Peanut Butter
7. Chocolate chips & Walnuts
Last but not least is chocolate chips and walnuts. These are both optional ingredients, but they really do make a difference. I recommend putting about a tablespoon of mini chocolate chips in the mug cake, as well as a handful of chopped walnuts.
My favorite vegan mini chocolate chips are Enjoy Life’s mini chocolate chips. They’re a little more on the expensive side, but they’re great to use as baking chips.
Let’s get into the recipe!
High Protein Chocolate Mug Cake
Ingredients
- 1/4 cup rolled oats
- 2 tbsp applesauce
- 1/2 scoop chocolate protein powder (I used Orgain)
- 1/4 tsp vanilla extract
- 1/4 cup almond milk
- 1 tsp peanut butter
- vegan chocolate chips (optional)
- crushed walnuts (optional)
Instructions
- Grind 1/4 cup rolled oats in a food processor to form oat flour
- Combine oat flour, appesauce, chocolate protein powder, vanilla extract, almond milk, and peanut butter in a small microwave safe bowl
- Cook in microwave for 60 seconds
- Add chocoalte chips, walnuts, strawberries as toppings
- Enjoy!
Notes
Final Thoughts
Mug cakes are seriously the perfect treat to make when you’re craving something sweet. To finish it off, I like adding some fruit like strawberries and banana, as well as some more mini chocolate chips.
