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high protein chocolate mug cake

Ok, is there ever a bad time for chocolate? Neverrrr right? I know eating a high protein diet is the trend right now and I’ll be posting more about this soon, but in the meantime, I had to share this hormone friendly, easy, and delicious high protein chocolate mug cake recipe with you. It’s vegan, gluten-free and contains 21 grams of protein, no refined sugars or oils. I love eating this as a high protein snack, breakfast, or dessert. Here’s what’s so great about it:

Organic, gluten-free oats – Great for satiety and blood sugar balance (when paired with some fat and protein, which we have in here). Conventional oats are heavily sprayed with pesticides such as glyphosate – the main ingredient found in RoundUp, so it’s really important that you stick to organic rolled oats (not the quick cooking kind) here. Here’s my favorite brand. If you’re grain-free you can try substituting coconut flour.

Riced cauliflower – A wonderful cruciferous veggie that helps with detoxification and removing excess estrogen from the liver – especially useful around period time. The best part is that you won’t even know it’s in here! You could use either frozen, thawed or fresh cauli rice.

Almond butter – Having just a tad bit of healthy fat in here really helps make this more satiating and rich, while contributing a bit to our protein intake.

Chocolate protein or collagen powder – I usually make this with Kachava since the vegan chocolate flavor is ah-mazing, but I also love Tejari’s Organic Cacao and Greens. Don’t be afraid to add protein powder to your dishes. You just need to make sure you’re buying one with the very best ingredients. I’ll have a review of protein powders coming your way soon!

Print Recipe

High Protein Chocolate Mug Cake


This recipe will make one mug cake.

1/2 cup organic, gluten-free oats
1/2 cup almond milk – I love Malk
1/2 cup riced cauliflower (thawed or fresh)
1 scoop of chocolate Kachava or chocolate protein powder of choice
2 tbsp raw cacao powder
2 tbsp pure maple syrup
1 tbsp almond butter
a pinch of Himalayan pink sea salt

Finishing touches: a few tablespoons of drippy peanut or almond butter (I recommend using organic peanut butter or almond butter without any added ingredients). A few fresh raspberries would be amazing on top of this as well.


  1. Preheat your oven to 350 degrees. You could microwave this high protein chocolate mug cake for a minute on high power as well, though I prefer to make this in an oven or toaster oven.
  2. Add all ingredients to a high speed blender or food processor and blend away! You’ll want this mixture to be as smooth as possible.
  3. Add to an oven-safe mug or ramekin and bake for 15 to 18 minutes. Take out the oven. The inside should be warm, but gooey (aw yeah!). Be sure to tag @wellandgreat on Instagram if you’re enjoying this!

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