This Mug cake is so delicious and takes no time to make. This is another fun way to use oats in the morning, and you start your day with 32g of protein! It’s like having dessert for breakfast. You can top this Mug Cake with your favorite toppings. I like to add berries and nut butter.
- 1/3 cup oat flour or buckwheat flour (40g)
- 1/4 cup vital wheat gluten (30g)
- 1 tablespoon cacao or cocoa powder
- 2 teaspoons stevia or sweetener of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsweetened applesauce (4 ounces)
- 1/3 cup water (2.6 ounces)
- 1 teaspoon apple cider vinegar
- In a microwave-safe bowl, add out flour, vital wheat gluten, cacao, stevia, baking powder, baking soda, and salt. Mix until well combined.
- Add the applesauce, water, and apple cider vinegar to the dry ingredients. Mix until well combined, or until achieving a cake batter consistency.
- Microwave for 2 1/2 minutes, in one-minute intervals. Check every minute until the batter has firmed up just like a cake.
- Top with your favorite toppings and enjoy.
What are the macros?
Approximately 53g carbs /3.7g fat/32g protein
What can you replace apple sauce with? Coconut oil Will it mess if baking soda or baking powder is not added? I want to do it but I dont have all the ingridients.
You can replace applesauce with pumpkin puree, adding oil will up the calories and fat content.
Hi!:) do you have macros for this? I see 32g protein. Thank you
Approximately 53g carbs /3.7g fat/32g protein
sorry to double ask! 😉 My phone didnt read any comments before mine.thank you!!
Oh my gosh I LOVE this mug cake! Finally one a don’t have to feel guilty about and the fact that it’s packed with protein is a huge plus! I bake mine in my convection oven at 375 for 18min. It turns out fluffier than when cooked in the microwave! Thank you for another awesome recipe!
Awesome!!! I’m so happy you’re loving the recipe. Its been a staple of mine during this prep.
Congratulations on your recent success! Can you please tell me what a suitable substitute for the wheat gluten would be? I can’t have wheat. Thank you!
You can use buckwheat flour, it’s not going to be high in protein, but it won’t change the tastes and texture of the recipe.
What’s the calories count on it?
Approximately 373 cal
Do you have this where I can log this/ any of your recipes directly into MFP? I’ve had a hard time doing so
Check out this video… I show you how to track recipes on MFP
Hope this helps 🙂
Hello! I love this recipe….thank you for sharing! Can I cook this in an oven instead of a microwave?
Firstly i wanted to thank you for your amazing collection of recipes – i have truly learnt so much from your content here and on instagram and youtube! Secondly, I am wondering if you could shed any light on why I may be reacting to this recipe – i have been eating it religiously for about 2 months, without any noticeable issues until a couple of weeks ago when I started to notice cramping, bloating and gas within hours of eating it. I am wondering if it may be the combination of ingredients or even the baking soda or powder as i have eaten seitan before without any issues… any experience with this before??
Thank you! I’m so happy you’re enjoying the recipes. I haven’t noticed any of the above… However, I don’t eat it every day. I like to switch it up… I could be something you had the night before… I’m not sure why you’re experiencing this if you haven’t before during all that time.
Does your cookbook have these recipes in them?
I’m working on my second cookbook. It will have all of these recipes in the blog and much more. All of the recipes will include the macros and calory breakdown. Stay tuned!
Do you think I can use almond flour in place of all the flours? If not what do you think about using rice flour and almond flour? Would the macros be the same for the carbs?
Macros will change when you switch ingredients. Vital wheat gluten has barely any carbs and lots of protein.
Garbanzo flour would be a good substitute. Buckwheat, oat, or Spelt flour would work too, but these are lower in protein.
If you want to know the macro breakdown after switching the ingredients and don’t know how to track recipes, check out my video where I show you how easy it is to track a recipe. https://www.youtube.com/watch?v=RWaqrcPrf7M&t=13s
First – thank you for this and all of your other recipes! I’ve been making it for some time, but am only now getting around to commenting. I used to do it only as a weekend treat until I saw you pre-mix the dry ingredients in one of your videos to take with you on the road, so I’ve been bringing it to work from time to time now, too. Anyway, this is super easy, really forgiving and comes out perfectly every time (even if, say, I forget the applesauce or ACV at home), and super versatile. It’s perfect for a chocolate fix, but I’ve also experimented with taking the chocolate out and subbing for cinnamon and a dash of vanilla for a “snickerdoodle” version. Congrats again on earning your pro card – you are an inspiration to all of us. Vegan muscle….it’s a thing!
AWWW <3 Thank you for the kind recipe review! I really appreciate the feedback. I'm so happy you're enjoying the recipes.
This cake rises a LOT! Rose right outta the mug, lol. I think I’ll have to try cooking it in a mixing bowl next time.
Nice muffin-y texture though. What a great recipe, thanks for creating it!!
Thank You! Try cooking it in 45 sec intervals to prevent from spilling over. I love it! It’s one of my favorite recipes.
I love making different variations of mug cakes and this is definitely going to be my next attempt as soon as I find some vital wheat! Thanks for all the healthy and delicious recipes, I love having a place to send friends for yummy vegan recipes!
Thank you! You can get vital wheat on Amazon or at the baking aisle at your grocery store.
You must try my pumpkin mug cake too!
The recipe is in the description box of this video:
Is this for one serving? I made it but it was so much.
yes! It’s one serving 🙂
First, I love your page!!
Second, do you think that i could use vegan protein powder (e.g. soy og pea) instead og the vital wheat gluten?
Thank you so much for all these healthy and delicios Recipes <3
Yes! Make sure it’s a protein powder that bakes well.
I love LIV Body Vegan Protein, it works really well for baking and cooking.
Find it here: http://bit.ly/2H0ghDZ
If you would like to try it, used discount code: FitVegan20 & SAVE!
This vegan protein mug cake is so delicious and easy to make. And also it’s enjoying because you can add any toppings you want. Thanks.
Thank you for this recipe! I used 1/2 c quick oats instead of oat flour and a scoop of pea protein instead of the wheat gluten, so I needed extra water to make a batter. I had low expectations because of my subs but it came out great!
YAS!!!! I love this! Great job adapting the recipe 🙂
Ah! I just subbed in an equal volume of pumpkin puree and had to increase the water volume a lot because my consistency was like a cookie dough, not cake batter. I’m going on like, 5 minutes of cook time and the center of the cake is still raw 🙁
The pumpkin puree is thicker than applesauce. The consistency will be slightly different, no need to add extra water. Is better to be on the thicker side. I hope you try it agin with applesauce. 🙂 Microwave times vary.
Mango puree instead of apple sauce is my version of this 🙂
Love this! Thank you!
I love this mug cake so much! I have been eating it every day, and it is so yummy. Thank you!!!