Delicious Chocolate Protein Mug Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Protein
Servings
1
Prep Time
5 minutes
Cook Time
1.5 minutes
Calories
320
Craving a quick chocolate fix that fits into your healthy lifestyle? This chocolate protein mug cake is the answer.
Made in minutes in the microwave, it packs in protein from a scoop of powder and uses rich Whitakers dark chocolate for that deep, satisfying taste.
Ideal for busy days when time is short, or as a post-workout reward to refuel without guilt.
With simple ingredients found in most UK kitchens, like plain flour, cocoa, and milk, this recipe keeps things easy.
The mug cake rises to a soft, fudgy texture, with melted chocolate chips adding bursts of flavour.
It is low in effort but high in reward – about 320-350 calories per serving, with around 25-30g of protein to support muscle repair.
Ingredients
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3 tbsp plain flour
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1 tbsp cocoa powder
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1 scoop (25–30g) chocolate protein powder
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½ tsp baking powder
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1 tbsp Whitakers dark chocolate chips
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3 tbsp milk (dairy or plant-based)
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1 tbsp Greek yoghurt (or extra milk)
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1 small egg
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1 tbsp maple syrup or honey
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½ tsp vanilla extract
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Pinch of salt
Directions
Pick the right mug:
Use a large, microwave-safe mug (around 350–400ml capacity) to allow room for rising.
Combine the dry ingredients:
Add the flour, cocoa powder, chocolate protein powder, baking powder, and salt to the mug.
Stir to combine.
Mix in wet ingredients:
Add the milk, Greek yoghurt, egg, maple syrup (or honey), and vanilla.
Stir thoroughly until the batter is smooth with no dry pockets.
Add chocolate:
Fold in the Whitakers chocolate chips or chopped chocolate pieces.
Microwave:
Heat on high for 60–90 seconds, depending on your microwave.
Start with 60 seconds, the cake should rise and look set on top but still soft inside.
Avoid overcooking.
Serve:
Enjoy warm straight from the mug.
For extra indulgence, add a spoonful of yoghurt, peanut butter, or a few extra Whitakers chocolate chips on top.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe make 1 delicious portions of Chocolate-Flavoured Protein Mug Cake.
Calories per serving: 320 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade High Protein Chocolate Mug Cake.
For a gooey centre, undercook slightly (around 60 seconds).
For extra richness, add a teaspoon of melted Whitakers chocolate into the batter before microwaving.
Replace the egg with 2 tbsp extra yoghurt + 1 extra tbsp milk for an egg-free version (texture will be slightly denser).
Use a flavoured protein powder (chocolate hazelnut, salted caramel, etc.) to alter up the taste.
Nutritional Information for This Recipe
| Nutrient | Amount per Serving | % Reference Intake* |
|---|---|---|
| Calories | 335 kcal | 17% |
| Protein | 33g | 66% |
| Carbohydrates | 44g | 17% |
| - Sugars | 19g | 21% |
| - Fibre | 4g | ** |
| Fat | 9g | 13% |
| - Saturated Fat | 4g | 20% |
| Salt | 0.1g | 2% |
*Reference intake of an average adult (8400 kJ / 2000 kcal).
**No reference intake established, but adults should aim for 30g fibre per day (13% of aim).
How to Store Your Homemade Chocolate Flavoured Protein Mug Cake
This mug cake tastes best when eaten right after cooking, as the texture is soft and warm.
If storage is needed, follow these steps:
- Let the cake cool to room temperature.
- Cover the mug with cling film or a lid.
- Place it in the fridge for up to 24 hours.
- To eat later, reheat in the microwave for 10-15 seconds to warm it up.
- Avoid freezing, as it can change the texture and make it less enjoyable. For longer storage, make a fresh one each time.
A Brief History of Mug Cake
Mug cakes trace their roots to the invention of the microwave in 1945, when engineer Percy Spencer noticed a chocolate bar melting in his pocket during radar work.
This led to the first microwave ovens in the late 1940s, setting the stage for quick cooking methods.
By the mid-2000s, mug cakes emerged as a simple hack, often shared via office chain emails.
These early versions mixed basic ingredients like flour, sugar, and cocoa in a mug, then microwaved for a minute or two to create a single-serve treat.
The trend exploded in 2009 with one of the first YouTube tutorials, making mug cakes popular on social media and blogs.
They built on older ideas, such as cupcakes from a 1796 recipe baked in small cups.
In the 2010s, companies like Dr Oetker introduced instant mixes, turning mug cakes into a global fad for easy, solo desserts.
Today, variations include protein-packed options, often with chocolate for added richness, fitting modern fast-paced lives.
