STRAWBERRY SHORTCAKE PROTEIN MUG CAKE
Time for a cake break (it’s a “thing” at my house)! This high protein Strawberry Shortcake Protein Mug Cake tastes just like the classic summer dessert only healthier and way more convenient. I mean, it’s ready in 5 minutes, including microwave time!
The protein “shortcake” is delicious enough on its own… but HELLO… add some whipped topping and fresh strawberries and you’ve got yourself one scrumptious dessert (or breakfast, in my case).
You might also like my Pumpkin Protein Mug Cake recipe!
Protein powder substitutions
I used Quest Protein Powder in Vanilla Milkshake for this mug cake. You can use a different brand, but some work better than others. Whey blends that combine whey isolate, casein, and milk protein are best for baking! Whey concentrate works pretty good too, but whey isolates suck for baking. Baked goods made with isolate always seem to come out weird and spongey or dry crumbly (no thanks).
You can also try substituting a plant-based protein powder in this recipe, although I haven’t tried it. You may need to add additional liquid to get a thick batter!
For this recipe, I used a combination of coconut flour and almond flour for the perfect crumb! If you don’t have coconut flour, you could also use twice as much all-purpose flour, cake flour, cassava flour, brown rice flour, gluten-free baking flour, oat flour, or sweet white sorghum flour. These all behave similarly! I don’t recommend substituting almond flour in this recipe.
To sweeten my cake, I used my favorite organic stevia blend! This stevia and erythritol is twice as sweet as sugar (a bag goes a long way) and has no bitter aftertaste. If you’ve ever had bitter stevia, it’s probably a cheap brand that uses the bitter part of the stevia leaf! You can also substitute twice as much (one-quarter cup) granulated monk fruit, granulated erythritol, or baking stevia.
You can also substitute double the amount of coconut sugar or regular white sugar, but this will increase the calories, carbs and sugar!
This recipe also calls for egg whites and nonfat plain Greek yogurt. These can be substituted for a vegan egg replacer or plain dairy-free yogurt. I don’t really recommend substituting ground flaxseed or applesauce, because it won’t taste much like strawberry shortcake!
To top it off, I went with whipped topping, fresh strawberries, and sugar free strawberry syrup (mmm). You can also simmer frozen strawberries with a little sweetener to make your own syrup 😉
Here’s the printable recipe for this Strawberry Shortcake Protein Mug Cake! If you make it, I’d love your feedback in the comments below 🙂
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Strawberry Shortcake Protein Mug Cake
- 3 tbsp. (20g) whey blend or concentrate protein powder (not isolate)* I used Quest brand in Vanilla Milkshake
- 2 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 2 tbsp. coconut flour*
- 2 tbsp. almond flour
- 1/4 tsp. baking powder
- 3 tbsp. liquid egg whites*
- 2 tbsp. nonfat plain Greek yogurt*
- 2 tbsp. unsweetened almond milk or milk of choice
- 3 medium strawberries sliced
- 1 tsp. calorie-free sweetener* I used one that's twice as sweet as sugar
- 2 tbsp. light whipped topping
- Mix together shortcake ingredients in a bowl.
- Pour into an oversized mug coated with cooking spray.
- Microwave for 2 minutes (up to 3 minutes for wattage under 1000).
- Dump out your “cake” to cool on a plate.
- Meanwhile, simmer strawberries with sweetener to make coulis (sauce). You can also microwave for 30-60 seconds, but this method works better with frozen strawberries.
- Cut your cake in half, layering with strawberries and whipped topping.
- Top with whipped cream and strawberry coulis (or syrup) and enjoy!
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