Chocolate Protein Mug Cake
¼ cup flour (can use coconut flour for gluten-free)
2 Tbsp. cocoa powder (Karina used chocolate protein powder)
¼ tsp. baking powder
2 Tbsp. granulated sugar (Karina used coconut sugar; brown sugar also works)
1/8 tsp. salt
¼ milk (Karina used almond milk; a protein milk also works)
2 Tbsp. vegetable oil
1 Tbsp. Nutella (Karina used a protein “fluff-butter” from GNC)
Non-stick spray or butter
14 oz. microwave-safe mug
In a small bowl, whisk together dry ingredients. Then, whisk milk and vegetable oil until batter has no clumps. Coat the mug with a non-stick spray or butter, then pour batter. Leave about 1 inch on space between batter and the rim of the mug. Plop 1 Tbsp. chocolate spread in the middle of the batter and let it sink. Microwave for 60-70 seconds on high.
Top with powdered sugar, cookies or any other toppings of choice and enjoy!