Chocolate cake in a mug – who knew? These ready-in-a-hurry moist cakes adorned with antioxidant-rich berries make this dessert a lot less damaging to your six-pack.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>1 large egg</li>
<li>¼ cup chocolate whey protein powder</li>
<li>2 tbsp almond butter or peanut butter</li>
<li>2 tbsp plain yogurt</li>
<li>2 tbsp cocoa powder</li>
<li>3 tbsp pure maple syrup</li>
<li>½ tsp baking powder</li>
<li>½ tsp cinnamon</li>
<li>⅛ tsp salt</li>
<li>1 cup frozen mixed berries</li>
<li>1½ tsp cornstarch</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a large bowl, lightly beat egg and stir in protein powder, nut butter, yogurt, cocoa, 2 tablespoons maple syrup, baking powder, cinnamon, and salt. Divide mixture between 2 lightly greased coffee mugs and microwave, one at a time, on high for 1½ minutes, or until puffed and set. Let cool 2 minutes before unmolding. </li>
<li>Stir together frozen berries, 1 tablespoon maple syrup, and cornstarch in a microwave-safe bowl and heat, uncovered, on high for 2 minutes. Stir and heat for an additional 1 minute. </li>
<li>Serve cakes topped with berry sauce.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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