A chocolate cake with an added boost of protein, some straight up natural glucose for post training recovery, slightly under “baked” for a glorious fudgy slightly messy cup of pure awesomeness!
So feedback on the paleo protein? My body is loving it! I’ve been having 1-2 scoops every day religiously post workout either in the morning or evening or sometimes both if it’s a training kind of day. I hammered my legs on Monday morning, I find it hard to stop once I start and was pretty much dreading the aftermath as I walked out the door.
Luckily enough I awoke yesterday morning with a little residual pain but not at all what I should have been feeling. I know I worked hard, my legs felt heavy, but I’m pretty sure the paleo protein powder made all the difference in terms of recovery. I do also feel I’m making some forward moves in the strength department. Now over my fear of dead lifts I managed 5 reps with 60kg the other day. Delighted to say the least!
So as much as I love my protein smoothies, or a quick simple shake with a blend of one scoop, a frozen banana and a cup and a bit of non dairy milk, ice cups if I’m feeling the heat, I wanted to come up with something a little more substantial that I could incorporate the protein powder in of an evening. A post workout snack that not only tastes incredible but gives my body the fuel it needs to heal and grow over night…or least make a start!
This chocolate mug cake is as incredible as they come, naturally sweetened with banana which plays double duty in supporting the final fudgy texture. I did make a version that was low carb without the banana sweetened with more stevia but the texture just didn’t do it for me. I’ll keep playing around with it!
Of course I also have another protein bar idea up my sleeve, I just need to find the time to whip it up!
The first batch are well and truly gone unfortunately…they were positively mighty and made for the perfect morning snack that did quite the job of tiding me over when on the move until lunch time.
I’ve been having these mug cakes on repeat over the last few nights topped with a mix of almond butter, coconut cream when I had some on hand and always cacao nibs because quite frankly I am addicted! You always add some in to the cake mix for texture or some of your favourite nuts…go on an all out splurge with some chocolate chips if you fancy it!
I must try make a non chocolate version for those few people that don’t deem themselves to be chocolate lovers.
Paleo Protein Mug Cake
Keywords: microwave snack breakfast dessert gluten-free grain free paleo soy-free cacao nibs coconut flour
- 1/2 scoop (12g) paleo protein; both the berry and orange work well, I prefer the orange!
- 1/2 tsp grain free baking powder (sub 1/8 tsp baking soda, 1/8 cream of tartar)
- 2 tbsp (14g) raw cacao powder
- 2 tbsp (14g) coconut flour
- 1/2 a ripe banana (1/4 cup mashed…approx. 55g)
- 1/4 cup (60ml) full fat coconut milk
- 1 tbsp (7g) coconut oil melted
- 1/2 tsp pure vanilla extract
- 1 large organic egg or 2 egg whites (1/4 cup / 60ml)
- 1-2 tsp powder stevia
- Almond butter, Toasted Coconut Flakes and Raw Cacao Nibs to serve!
Blend together egg or egg whites with banana, vanilla extract and coconut milk.
Melt coconut oil in the cup you’re going to cook the mug cake in.
Sieve together protein, cacao powder, baking powder or alternative with coconut flour.
Add wet to dry and whisk until smooth; stir in coconut oil and option powdered stevia.
Swirl any lingering coconut oil around the inside of the cup and rub up around the edges.
Pour cake batter in to cup and cook in the microwave for 2 minutes; add on a further 30 seconds if you want a more “done” cake. Two minutes should yield a fudgy gooey bottom based cake.
Serve topped with almond butter, cacao nibs and toasted coconut flakes; careful not to burn your tongue!