This is now protein mug cake. It’s fudgy, and gooey and most definitely more brownie. We’ve all had those rubbery protein mug cakes, the kind you need to lather with yogurt and heaps of nut butter in order to mask the texture that if not given a helping hand would most definitely bit a little difficult to digest; the opposite of indulgent!
It doesn’t matter how “macro friendly” those protein mug cakes might be I’d rather just eat some dark chocolate and a chicken breast for the same effect! This protein brownie on the other hand is deeeeeliciious! Made with pea protein, and not an egg in site also adding to it’s brownie consistency, it’s vegan friendly, gluten free, and super easy to make. You can cook it as little or as much, with some limitations, to achieve your desired consistency and as always microwaves do vary. I’ve also found a little variation depending on what mug or ramekin I use but on the whole it’s pretty fool proof.
I feel like I’m failing to sell that side of it really with all the aforementioned statements, I just like to cover all basis. If it at first it doesn’t work out to 100% your liking, its just a reason to do a little bit more experimenting the next day. I don’t recommend consuming 10 of them in a row just to achieve the PERFECT mug brownie!
Vegan Protein Chocolate Mug BrowniePrint Recipe
- 15g buckwheat flour
- 10g cocoa powder
- 10g Pulsin Chocolate Pea Protein
- ¼ tsp baking powder
- 10ml (2 tsp) maple syrup
- 100ml oat milk
- 1 tbsp chocolate chips (optional)
Mix together flour through to baking powder in a bowl.
Add maple syrup and oat milk to the mix.
Grease a large microwave safe mug or ramekin with spray oil.
Fold in chocolate chips if using.
Transfer batter to the prepared mug or ramekin. Heat in the microwave for 1.5 - 2 minutes to cook through.
Serve with all the toppings...