3 ½ tbsp all purpose gluten-free flour
2 tbsp chocolate protein powder
1 ½ tbsp cocoa powder
1 ½ tbsp coconut sugar
½ tsp baking powder
⅛ tsp sea salt
¼ cup unsweetened almond milk
1 tbsp tahini
1 tbsp dark chocolate chips
1
- In a mug whisk the flour, protein powder, cocoa powder, coconut sugar, baking powder, and salt.
- Add the milk and tahini. Stir well to combine until no flour remains.
- Fold in the chocolate chips.
- Microwave for 90 seconds until the cake is spongy to the touch.
- Allow the cake to cool slightly and enjoy!
Notes
2
Leftovers
Best enjoyed immediately.
Serving Size
One serving is one mug cake.
Additional Toppings
Top with more chocolate chips before cooking.
Protein Powder
This recipe was developed and tested using both a plant-based protein powder and a whey protein powder. Either option will work.
Ingredients
3 ½ tbsp all purpose gluten-free flour
2 tbsp chocolate protein powder
1 ½ tbsp cocoa powder
1 ½ tbsp coconut sugar
½ tsp baking powder
⅛ tsp sea salt
¼ cup unsweetened almond milk
1 tbsp tahini
1 tbsp dark chocolate chips