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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
  • 20-60ml (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.
Keyword vegan gluten free mug cake, vegan protein mug cake, vegan protein powder recipes
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