You’re going to love this quick, satisfying dessert that doubles as a protein boost. This Snickers Protein Mug Cake is a single-serving microwave cake loaded with chocolate protein powder, peanut butter, and a caramel drizzle for that candy-bar vibe. It’s all ready in less than 5 minutes and perfect for healthy desserts or high-protein munchies.
Jump to Recipe
Ingredients for Snickers Protein Mug Cake
- 3 tablespoons chocolate protein powder
- 1 tablespoon cocoa powder
- 1 tablespoon oat flour
- 1 tablespoon PB2 powder
- 1 tablespoon sweetener (sugar, monk fruit, or your favorite)
- 1/4 teaspoon baking powder
- 1/4 cup milk + ½ tablespoon (dairy or plant milk)
- 1/2 teaspoon vanilla extract
- 1 tablespoon caramel sauce (plus extra for drizzle)
- 1 tablespoon chopped peanuts
- Optional: extra chocolate or caramel drizzle
How to Make Snickers Protein Mug Cake
1. Mix the dry ingredients:
In a microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, oat flour, sweetener, baking powder, and PB2 powder until fully combined.
2. Add the wet ingredients:
Stir in the milk and vanilla extract until a smooth batter forms. The mixture should be thick but pourable; add a splash more milk if needed.
3. Microwave halfway:
Microwave the mug cake for about 25–30 seconds, just until the edges start to set but the center is still slightly soft.
4. Add the peanuts:
Sprinkle the chopped peanuts on top (or gently fold them in) along with a spoonful of caramel sauce.
5. Microwave until done:
Return to the microwave and cook for another 20–30 seconds, or until the top looks just set. Avoid overcooking so it stays soft and cake-like.
Finish with toppings:
Drizzle with extra caramel sauce and, if you’d like, add a chocolate drizzle or a small piece of Snickers for a fun candy-bar touch.
Pro Tips
- If your mug cake rises a little too much or looks like it’s about to overflow, your protein powder might not need baking powder at all! Different brands react differently, so if that happens, just skip the baking powder next time. You’ll still get a delicious, fluffy cake without the drama.
- Want that tall, bakery-style mug cake look like in my photos? Just double the recipe! It’ll fill the mug beautifully and give you a picture-perfect cake with the same soft texture and flavor.
- If you don’t have oat flour but you do have old fashioned oats and a bullet blender, just put some oats in your blender for a few seconds and you’ll have some fluffy oat flour.
- Use the thick caramel syrup for ice cream sundaes if you have it. Thinner caramel sauces will turn almost watery when hot. Also, make sure to let the caramel cool down before taking a bite! Microwaved caramel gets very hot.
- This is best eaten after just a few minutes for a cake-like texture. You want to let the caramel cool down a bit, but it also tastes best with the gooey caramel in the middle.
FAQs
Q: How many servings does this make?
A: This is just a single-serving mug cake. If you want a super full mug, I would double the recipe.
Q: What brand protein powder should I use?
A: That is a question that depends on so many factors, I could write pages just on that! I guess the simple answer (that I know isn’t at all helpful!) is, whichever one you like or have on hand. The beauty of mug cakes is, they’re single-serve and very flexible, so if you find your protein powder is kind of bitter, you might add more sugar next time, or if your protein powder gives it a chalky taste, you could add a bit more milk and/or yogurt. If it helps you at all, I used the Vega plant-based chocolate protein powder which I absolutely cannot stand for protein shakes because I think it tastes gross no matter what I do with it. BUT I found it surprisingly delicious for this recipe! So, you never know!
Q: How do I make this lower in sugar?
A: Use an unsweetened protein powder and a no-calorie sweetener. You can also reduce the granulated sweetener to 1/2 tablespoon. Really, it’s just there to enhance the flavor.
Q: Can I prep multiple servings?
A: For sure! You can mix dry ingredients ahead of time and store in an airtight container. Add wet ingredients when ready and microwave per mug.
This Snickers Protein Mug Cake is my go-to when I want a quick, high-protein treat that feels indulgent but stays simple and healthy. It’s fast to make, easy to customize, and perfect when you want single-serve dessert that satisfies both sweet cravings and protein goals.
Snickers Protein Mug Cake
Ingredients
- 3 Tbsp chocolate protein powder
- 1 Tbsp cocoa powder
- 1 Tbsp oat flour
- 1 Tbsp PB2 powder
- 1 Tbsp sweetener sugar, monk fruit or whatever you like
- 1/4 tsp baking powder *see note about baking powder
- 1/4 cup + 1/2 Tbsp milk any kind you like
- 1/2 tsp vanilla
- 1 Tbsp caramel sauce
- t Tbsp chopped peanuts
- chocolate drizzle or extra caramel drizzle optional
Instructions
- In a microwave-safe mug, whisk together the chocolate protein powder, cocoa powder, oat flour, sweetener, baking powder, and PB2 powder until fully combined.
- Stir in the milk and vanilla extract until a smooth batter forms. The mixture should be thick but pourable; add a splash more milk if needed.
- Microwave the mug cake for about 25–30 seconds, just until the edges start to set but the center is still slightly soft.
- Sprinkle the chopped peanuts on top (or gently fold them in) along with a spoonful of caramel sauce.
- Return to the microwave and cook for another 20–30 seconds, or until the top looks just set. Avoid overcooking so it stays soft and cake-like.
- Drizzle with extra caramel sauce and, if you’d like, add a chocolate drizzle or a small piece of Snickers for a fun candy bar touch.
