The beauty of having a microwave is that you can make cake appear in almost an instant. *It’s Magic* Seriously, who wouldn’t love instant cake, like this Pumpkin Protein Mug Cake? Warm, moist and all ready to gobble up!
Not to mention, when you make a mug cake that is packed with protein, doesn’t contain any added sugar and serves one then there’s no guilt involved. You can literally have your cake and eat it too 😉
Some people will argue that microwaves are unhealthy, and that’s totally okay. To each their own. However, I find them quite convenient and love using mine from time to time.
Whether microwaves are harmful or not, I see no reason not to use one when you want/need something quickly cooked or re-heated. I mean, #momlife is a thing and time is a luxury! Same goes for many of you who aren’t parents too.
Alternate Ways to Cook Microwave Cake
Even if you have all the time in the world, this high protein pumpkin mug cake is something to be enjoyed.
In fact, you don’t even have to make it in the microwave. It could be baked in the oven or cooked on a frying pan like a pancake.
For baking in the oven, you’ll need an oven safe dish. Another option is to make muffins out of the batter. I suggest pre-heating the oven to 350 degrees. Baking time will be longer than the two minutes it takes in the microwave, but shouldn’t take long.
Healthy Pumpkin Mug Cake Ingredients
My Paleo pumpkin mug cake recipe uses a few simple ingredients:
- vanilla protein
- Cassava Flour
- cinnamon
- baking soda
- salt
- egg
- pumpkin puree
- water
Any plant based vanilla protein powder should work. However, if you substitute make sure to measure the protein powder by weight.
An alternative to the cassava flour would be any gluten free baking mix. Again, I advise weighing the ingredients to match my recipe.
When I make mug cakes, I usually leave them in the dish I cook them in, rather than transfer to a plate. Plating them is purely for aesthetics, definitely not as convenient.
This Pumpkin Protein Mug Cake is topped with plain almond milk yogurt, pumpkin seeds, bee pollen
and cinnamon. Nut butter, cream cheese or kefir are tasty options as well.
If you’re looking for more mug cake recipes, I have a few other favorites:
Enjoy!
Pumpkin Protein Mug Cake
- Yield: serves 1 1x
Description
This pumpkin mug cake is made with plant based protein and doesn’t contain any added sugar. It’s great for a healthy breakfast or single serving of dessert.
Ingredients
- 1/4 Cup vanilla protein (30 g)*
- 2 Tbsp Cassava Flour (22 g)
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- pinch of salt
- 1 large egg
- 3 Tbsp pumpkin puree
- 4 Tbsp water
Instructions
- In a large mug or small bowl (microwave safe), mix all dry ingredients.
- Add in all wet ingredients and mix well.
- Place in microwave and cook for 2 minutes on high power. Â (Cooking time may vary depending on microwave and mug shape.)
- Remove from microwave, cool slightly, then serve with desired toppings.
Notes
*The protein powder I used for this recipe was Aloha Vanilla Protein
, however they have since changed their recipe and it is no longer Paleo because it contains rice protein. I still think it’s a good protein powder and bakes well, but if you’re wanting something grain-free then I don’t suggest using it.
Keywords: pumpkin, mug cake, high protein, snack, breakfast, dessert, no added sugar
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