HAZELNUT MOCHA PROTEIN MUG CAKE
Chocolate is a daily event for me, but with this Hazelnut Mocha Protein Mug Cake, it’s a special occasion. Think tender chocolate cake, melty chocolate hazelnut center, drizzled chocolate on top, all with a hint of coffee flavor. It’s also gluten-free, dairy-free, and low in sugar with added collagen protein. If that wasn’t enough to convince you, this single-serve cake cooks in the microwave in just a few minutes! It’s one of those desserts you can whip up any time a chocolate cake craving strikes.
Did you know? One study showed that pregnant women who consumed more chocolate exhibited lower stress levels and even improved mood in their babies! This is just one of many studies that associates chocolate intake with positive mood changes. Not that you had to tell me 😉
Collagen protein recommendation
For this Hazelnut Mocha Protein Mug Cake, I used LIV Body Marine Collagen. There are many kinds of collagen available, but marine collagen is highly bioavailable and high in Type I collagen, the kind our bodies need most. You can use my code “SARAHWILKINS” for free shipping on all LIV Body products!
If you want to replace the collagen with another type of protein powder, you’re going to have to make some modifications. If substituting whey or casein, I would suggest adding a couple tablespoons of unsweetened applesauce or yogurt to increase the moisture. If substituting a vegan protein powder, add a couple tablespoons of unsweetened applesauce or pumpkin and feel free to substitute a flax egg for the egg white. Collagen makes baked goods more moist all on its own!
I used gluten-free baking flour here, and it gave a nice tender texture. You could also use all-purpose flour, cake flour, brown rice flour, sorghum flour, or fine oat flour. Just stick with flours that measure 1:1 like regular flour and are fine in texture (not coarse).
You can really use any sweetener you like, but I go back and forth between Pyure Organic Stevia Blend and Truvia Sweet Complete Brown. You can also use granulated erythritol, monk fruit, allulose, or regular white or brown sugar. For sweeteners that are twice as sugar, start with one tablespoon of sweetener. For sweeteners that measure like sugar, start with two tablespoons.
For this recipe, it’s important to use a high-quality Dutch process cocoa so it doesn’t taste bitter. Dutch process is sometimes also called “alkalized cocoa” or simply “Dutch cocoa.” If you use regular unsweetened cocoa, the recipe will still work, but you may find it too bitter.
This Hazelnut Mocha Protein Mug Cake also calls for baking powder (not baking soda), brewed coffee, egg white, and pure vanilla extract. You can swap the brewed coffee for espresso if you want a richer coffee taste, or milk if you don’t want it to taste like coffee at all. If you can’t have eggs, the egg white can be substituted for vegan egg replacer or aquafaba (the liquid from a can of chickpeas).
Now, this isn’t really optional, but the chocolate hazelnut spread can be swapped for chocolate almond butter if you’re allergic to hazelnuts. Just don’t leave the nut butter out altogether or your cake will taste dry and boring!
Lastly, you can omit the melted chocolate or use vegan dairy-free chocolate if needed. I melt mine in the microwave using 30 second intervals, stirring in between.
Here’s the printable recipe for this Hazelnut Mocha Protein Mug Cake! Feel free to rate or comment below if you try it 🙂
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