Protein Cookie Dough Vegan Mug Cake

Protein Cookie Dough Vegan Mug Cake

Recipe by Zena ScottCourse: SnacksCuisine: British
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

A single serve cookie dough vegan mug cake, sweet and as gooey as you like depending on how long you cook it for, laced with chocolate chips with a caramel undertone thanks to the coconut sugar.

Ingredients

  • 10g almond meal/flour

  • 10g Pulsin Unflavoured Pea Protein

  • 10g coconut sugar

  • 5g coconut oil, melted

  • ½ tsp baking powder

  • 20g oat flour

  • 110ml almond milk

  • Pinch of salt

  • 10g mini vegan chocolate chips

Directions

  • Whisk together almond meal through to salt in a jug or bowl.
  • Lightly grease a microwave safe ramekin with spray oil.
  • Stir through chocolate chips reserving a few for placing on top once it’s cooked.
  • Cook for 1 - 1.5 minutes in the microwave; cooking times will vary depending on your microwave and desired level of done-ness.
  • Top with reserved mini chocolate chips and serve as is or with a dollop of dairy free yogurt or ice cream.

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