If you’re craving something sweet but still want to stick to your protein goals, this Chocolate Buckeye Protein Mug Cake is your new go-to. It comes together in about a minute with simple pantry staples and gives you that rich chocolate-and-peanut-butter flavor you love. It’s perfect for a quick snack, post-workout boost, or afternoon pick-me-up.
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Ingredients for Chocolate Buckeye Protein Mug Cake
- 3 tbsp chocolate protein powder
- 1 tbsp unsweetened cocoa powder
- 1 tbsp oat flour
- 1 tbsp sweetener (erythritol, monk fruit, or sugar)
- 1/4 tsp baking powder
- Pinch of salt
- 3 tbsp milk (dairy or plant-based)
- 1 tbsp greek yogurt
- 1/2 tsp vanilla extract
- 1 tbsp peanut butter
- Optional: mini chocolate chips or a drizzle of melted chocolate
How to Make Chocolate Buckeye Protein Mug Cake
1. Mix dry ingredients in a microwave-safe mug: add the chocolate protein powder, unsweetened cocoa powder, oat flour, sweetener, baking powder, and pinch of salt. Stir to combine so there are no big clumps.
2. Add the milk, greek yogurt and vanilla extract. Stir well until you have a smooth batter.
3. Microwave the mug for 25–30 seconds, then remove. Spoon the tablespoon of peanut butter into the center so it sinks slightly into the batter.
4. Microwave another 25–30 seconds, or until the top is just set but still moist. Microwaves vary, so watch closely to avoid overcooking.
If you like, sprinkle mini chocolate chips on top or drizzle with melted chocolate or another spoonful of peanut butter. Let cool a minute then enjoy warm.
Pro Tips
- If you’re using plant-based protein powder, the cook time can be slightly longer; microwave in 10-second increments if you’re unsure.
- 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 oats and a bullet blender, you can just grind up some old fashioned oats in the blender for a few seconds and that’s it! You’ll have nice, fluffy oat flour.
- For a vegan/plant-based version, use plant protein powder, a nondairy milk, and swap Greek yogurt for mashed banana or a tablespoon of applesauce.
- To keep it high-protein, choose a protein powder with at least 15–20 grams per serving.
FAQs
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 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: 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 Chocolate Buckeye Protein Mug Cake is my go-to when I want something chocolatey, peanut-buttery, and fast. It’s simple to throw together, customizable, and satisfies sweet cravings without a lot of fuss. Give it a try the next time you want a quick, high-protein treat.
Chocolate Buckeye Protein Mug Cake
Ingredients
- 3 Tbsp chocolate protein powder
- ! Tbsp unsweetened cocoa powder
- 1 Tbsp oat flour
- 1 Tbsp sugar or your preferred sweetener
- 1/4 tsp baking powder
- 1 pinch salt
- 3 Tbsp milk any kind
- 1 Tbsp greek yogurt
- 1/2 tsp vanilla
- 1 Tbsp peanut butter
- mini chocolate chips or chocolate drizzle optional
Instructions
- Mix dry ingredients in a microwave-safe mug: add the chocolate protein powder, unsweetened cocoa powder, oat flour, sweetener, baking powder, and pinch of salt. Stir to combine so there are no big clumps.
- Add the milk, greek yogurt and vanilla extract. Stir well until you have a smooth batter.
- Microwave the mug for 25–30 seconds, then remove.
- Spoon the tablespoon of peanut butter into the center so it sinks slightly into the batter.
- Microwave another 25–30 seconds, or until the top is just set but still moist. Microwaves vary, so watch closely to avoid overcooking.
- If you like, sprinkle mini chocolate chips on top or drizzle with melted chocolate or another spoonful of peanut butter. Let cool a minute then enjoy warm.
