Dunkaroo Protein Mug Cake
The funfetti cookie you used to dunk into vanilla frosting at lunch, turned into a single-serve protein mug cake. Oat flour base, vanilla protein, real sprinkles folded all the way through, and a Greek yogurt vanilla icing on top. One mug, one spoon, done in under a minute in the microwave.
Equipment
- Microwave-safe mug
Ingredients
Cake
- 3 tbsp oat flour
- 1 tbsp vanilla protein powder
- 1 tbsp unsweetened applesauce
- 1 tbsp nonfat Greek yogurt
- 1 tbsp maple syrup
- 1 tbsp almond milk
- 1/4 tsp baking powder
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 tbsp sprinkles
Icing
- 1 tbsp nonfat Greek yogurt
- 1 tsp maple syrup
- 1/8 tsp vanilla extract
- dash of almond milk (if needed)
- extra sprinkles for topping
Instructions
- Add all of the cake ingredients to a microwave-safe mug and stir until smooth with no dry oat flour left. Fold in the sprinkles last so they stay bright.
- Microwave for 45 to 60 seconds, until the top is just set and springs back. Start at 45 seconds and add time in short bursts so it does not dry out.
- For the icing, stir the Greek yogurt, maple syrup, and vanilla together, loosening with a dash of almond milk until it is spoonable.
- Spoon the icing over the warm cake and finish with extra sprinkles. Eat straight from the mug.
Notes
The vanilla protein powder is optional, but it is what pushes the protein up and gives the cake that cake-batter flavor. Without it the cake still works, just lighter on protein. Do not overcook it. Mug cakes go from soft to rubbery fast, so pull it the second the top is set, starting at 45 seconds. No oat flour on hand? Blend rolled oats into a fine flour and measure after blending. Nutrition is an estimate calculated from standard ingredients and will shift with the protein powder and sprinkles you use, so run it through a macro calculator with your exact products before putting a number on screen.
Nutrition
Calories: 290kcalCarbohydrates: 47gProtein: 28gFat: 3gFiber: 2gSugar: 30g
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