Oreo Mug Cake
Sweets
oreo
cookies and cream
mug cake
high protein
single serving
Kelton Maloy · ★★★★★
Oreo Mug Cake
PREP 3 min · COOK 90 sec · SERVES 1
1 SERV
EASY
3 min
90 sec
Ingredients
Cake
3 tbsp oat flour
1/2 scoop chocolate protein powder
1 tsp cocoa powder
1/4 tsp baking powder
Pinch of salt
2 tbsp plain Greek yogurt
2 tbsp milk
1 tsp maple syrup
1 Oreo
Cookie cream icing
2 tbsp plain Greek yogurt
1 tsp milk
1/4 tsp vanilla extract
Method
1
In a wide microwave safe mug, mix the cake ingredients except the Oreo until no dry pockets remain.
2
Crush the Oreo. Stir half into the batter and save half for the top.
3
Microwave for 70 seconds, then cook in 10 second bursts until the top is set with no liquid batter. Rest for 1 minute.
4
Stir the icing ingredients until pourable. Drizzle over the cake and finish with the saved Oreo crumbs.
Macros
245
Calories
21g
Protein
5g
Fat
32g
Carbs
Per serving · approximate values
Questions People Ask
Can I use another protein powder?
Yes. Protein powders absorb liquid differently. Add milk one teaspoon at a time if the batter is stiff and stop cooking as soon as no liquid batter remains.
How do I know when it is done?
Use the visual cue in the directions. Mug width and microwave power change the time, so cook in short bursts after the first check.
Storage
Best eaten fresh. If needed, cover and refrigerate the cake for up to 1 day. Warm briefly and add the icing after reheating.