Description
Ready in 4 minutes, and you can eat the whole thing because it’s healthy and protein-packed! Light, fluffy and not spongy like most mug cakes!
Ingredients
- FOR THE CAKE:
- 3 Tablespoons White Whole Wheat Flour
- 1 Tablespoon Strawberry Protein Powder
- ¼ teaspoons Baking Power
- 1 pinch Salt
- 4 teaspoons Honey
- ½ Tablespoons Coconut Oil
- 2 teaspoons Vanilla Greek Yogurt
- 1-½ Tablespoon Unsweetened Vanilla Almond Milk
- FOR THE FROSTING:
- 2 Tablespoons Vanilla Greek Yogurt
- 2 Tablespoons Strawberry Protein Powder
- Truvia (or Sweetener Of Choice) To Taste
Preparation
1. In a medium bowl, stir together the white whole wheat flour, protein powder, baking powder and salt. Set aside.
2. In a small, microwave safe bowl, melt the honey and coconut oil in the microwave (this will take about 30 seconds).
3. Make a well in the center of the dry ingredients and pour in the honey mixture, Greek yogurt and almond milk. Stir until smooth and well combined.
4. Lightly spray a mug (mine was 12 ounce size) with cooking spray and add the batter. Smooth the top. Microwave for 1 minute and 10 seconds, watching the microwave closely to make sure that your cake isn’t exploding. Remove mug from microwave.
5. Let cake cool for 1 minute. Stir together frosting ingredients in a small bowl.
6. Top with frosting and devour!
Notes: Microwaves vary, so yours may need less or more cook time. Mine is 1000 watts and was perfect at 1 minute and 10 seconds. I would suggest trying that and watching it closely while it cooks. Then, if it’s still a little wet after 1 minute and 10 seconds, try microwaving it in 10 second intervals until it’s done.
