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An aerial view of a vegan protein mug cake in a white speckled ceramic mug atop a white marble table. The mug cake is topped with chocolate chips, vegan Nutella and a swirl of coconut cream

Vegan protein mug cake (gluten free)

Grain free, egg free, nut free option
Cups and measures are in Australian cups and measures. Use gram weights for international accuracy.
1 Australian tablespoon = 4 American, Canadian and New Zealand teaspoons.
1 Australian tablespoon = 3 1/2 British teaspoons
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Prep Time 1 minute
Cook Time 1 minute
Course Snack
Cuisine Food Intolerance Friendly
Servings 1 person

Ingredients
  

  • 75g (1/2 large) ripe banana (see notes)
  • 20g vegan plant protein (see body of post for what I have tried)
  • 25g nut or seed butter of choice
  • 1g (1/4 tsp) baking powder
  • 1-3 tablespoons* plant based milk of choice or water
  • 1 teaspoon neutral oil (optional, use for the drier proteins)

Instructions
 

  • Whisk all the ingredients except for the milk in a small mixing bowl to form a thick batter. Add the milk according to the thickness of the batter. It should be a pourable cake batter consistency. Keep in mind that how much moisture the protein will absorb depends on the protein powder. See body of post for tips.
  • Microwave for 60-90 seconds or until the cake looks cooked in the middle. Allow to cool for 2-3 minutes before serving.
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