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vegan protein mug cake
Melissa Donovan

Vegan Protein Mug Cake (Birthday Cake)

High protein, delicious fluffy and moist vegan birthday cake mug cake. Macros per serving: 34g protein/ 56g carbs/ 11g fat/ 6g fiber
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Prep Time 2 minutes
Cook Time 3 minutes
Servings: 1 person
Ingredients Method

Ingredients
  

Dry Ingredients
  • 1/2 cup Gluten-free quick cooking oats (40 grams)
  • 1 scoop Vedge vanilla ice cream protein powder (35 grams)
  • 1 tsp Baking powder
  • 1/4 tsp Salt
Wet Ingredients
  • 1/2 cup Soy milk (120 mL)
  • 1 Tbsp Agave (21 grams)
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Almond extract
Topping
  • 1 Tbsp Natural rainbow sprinkles (12 grams)

Method
 

  1. Blend gluten-free quick oats for a few seconds to form oat flour.
    gluten free oat flour
  2. In a microwave safe ramekin or mug, mix together oat flour, vanilla protein powder, baking powder, and salt.
    Mix dry ingredients together
  3. Add wet ingredients: soy milk, agave, vanilla and almond extracts, and mix together.
  4. Microwave for 2 minutes and 30 seconds. Caution: please use an oven mitt to remove dish from microwave, as it will be very hot.
    Microwave for 2:30
  5. Top with natural rainbow sprinkles and enjoy!
    Top with natural rainbow sprinkles