Was up last night playing around with making mugcakes, I always make a chocolate one but this time was wanting something a little different. I have cookies and cream whey protein powder here so thought that would make a nice flavour topped with some sort of creamy topping. This mugcake can be ofcourse made in any flavour, what ever flavour protein powder you have. If you dont want to use protein powder then just replace it with almond meal or another option is omit the protein powder and half the almond milk might work too but I would justdouble the vanilla and cinnamon for flavour and definately add the sweetener. The topping is simple, no fat Chobani plain greek yoghurt, berry flavour protein powder and frozen berries. It really helped moisten the cake too. For those lactose intolerant use a lactose free yoghurt or soy based yoghurt if you not allergic to soy.
Cookies & Cream Mug Cake
1 egg, beaten
1 Tbsp almond meal
1 Tbsp cookies and cream whey protein powder (could use any flavour really)
1 tsp coconut flour
1/4 tsp cinnamon (I dont measure but just shake it in so its about 1/4 to 1/2)
1/2 tsp vanilla
1 Tbsp unsweetened almond milk
option 1 tsp honey or rice malt syrup (definately use if not using protein powder)
Mix all ingredients and pour into a greased (using coconut oil) mug and microwave for about 1 minute (I have an 1000 w microwave). Push on the top of the cake and if it springs back its done!
Creamy Berry Frosting:
1/4 cup plain no fat Chobani yoghurt
approx 3-4 Tbsp frozen mixed berries
1 Tbsp berry whey protein powder (optional) but I had a sample pack so used it
Using a stick blender process til blended and pour some over the top of your mug cake, you might not want to add all of it its up to you. I made extra so I have some as a snack later in the day.