Protein chocolate mug cake – 202 (with icing, no toppings), 19.3g protein

Cake:

11g vanilla protein powder (I used vega)

10g soy protein (or other unflavoured protein)

10g oat flour

1 tbsp (6g) cocoa powder

1 tsp baking powder

pinch of salt, espresso powder (optional)

2 tbsp applesauce

1 tbsp nondairy yogurt

20mL (4 tsp) soy/almond milk

1/2 tsp vanilla extract

liquid stevia to taste (I used about 12 drops)

Combine dry ingredients and then add in wet and adjust sweetener to taste. You may need a tiny bit more milk (it should be thick but not doughy). Microwave for 90 seconds, until springy. Cake alone is 156 cal, 15.7g protein

Icing:

3 tbsp pumpkin puree or applesauce

2 tsp (4g) cocoa powder

5g soy protein (any protein powder would work here)

1/4 tsp vanilla extract

liquid stevia to taste (I used about 5 drops)

Mix everything together until smooth. Icing alone is 45 cal, 3.6g protein

I cut the cake in half to make layers and spread frosting in between and on top. Also added a bit of hazelnut butter and some frozen raspberry bits for an extra 27 cals. I would highly recommend serving with nut butter and fruit, it really makes it extra good!

The texture is amazing, not dense or chewy at all but fluffy and actually tasted like cake. Definitely my best one yet! The icing could use some perfecting but imo it was delicious.

What is your recipe?

Also, what is the recipe for the icing?

Looks yum!