I had some blueberries I needed to use up and I couldn’t decide what I wanted to make at first. Then, I figured that I can never go wrong with making a mug cake. They are quick, easy, and most importantly delicious. So, the recipe became a chocolate chip blueberry mug cake.
As you have seen from almost all of my recipes, I have a slight addiction with chocolate. I pretty much add it to my recipes any chance I get. This time was no different. It might not sound good at first, but chocolate chips and blueberries go awesome together!
So, the cake has chocolate chips and blueberries inside. I also added a scoop of vanilla pea protein. If you don’t have pea protein or don’t like it, you can substitute it for casein. I love that both pea protein and casein give the cake a super moist and dense texture. No one likes dry cake!
Then, to finish it all off, I topped it with a vanilla protein icing, a drizzle of melted dark chocolate, and of course some more blueberries.
Blueberry Chocolate Chip Protein Mug Cake
Author:
Prep time:
Cook time:
Total time:
Serves: 1 serving
This healthy blueberry chocolate chip protein cake is moist and dense. Topped with a vanilla protein icing, melted dark chocolate, and more blueberries it is the perfect healthy treat!
Ingredients
- Blueberry Chocolate Chip Cake
- 1/4 cup oat flour
- 1 scoop True Nutrition vanilla pea protein powder (or casein protein powder)
- cinnamon to taste
- 1/2 tsp. baking powder
- 6 tbsp. milk (I used almond)
- 1 whole egg
- stevia/preferred sweetener to taste
- 1/4 cup blueberries
- 2 tbsp. dark chocolate chips, divided
- Vanilla Protein Icing
- 2 tbsp. vanilla pea protein (or casein)
- 1/4 cup milk
- stevia/sweetener to taste
Instructions
- Mix flour, protein powder, cinnamon, and baking powder in a bowl. Add egg, milk, and sweetener. Mix until a smooth batter forms. Add blueberries and 1 tbsp. of the chocolate chips. Stir into batter until incorporated.
- Spray a mug or small bowl with nonstick spray. Microwave cake for 1:00. Then microwave for another 30 seconds. If needed, microwave again in 15 second intervals. Total cooke time about 1:30 to 2:00.
- Once cooked, mix vanilla icing ingredients. Melt remaining chocolate chips in a small bowl. Put melted chocolate in a small ziplock bag. Drizzle cake with vanilla icing. Cut end off of ziplock bag and drizzle melted chocolate over top of cake. Top with more blueberries and enjoy!
Angie says
Hi! Can I use almond flour?
Spencer Miller says
Hi Angie,
My apologies for taking so long to get back to you. Yes, you can certainly use almond flour. You may need to add a little more milk/water though because the almond flour absorbs more liquid.