Ok, yes it’s not Monday but “humpday mugcake” just didn’t have the same ring to it aaaaaaannnndddddd whilst you were all getting on with your Monday evening routines, I was sitting up in bed inhaling the most amazing healthy quick chocolate peanut butter cake post dinner. Not only does this perfect little creation only take about 2 minutes to make but it is high in protein, low in carbohydrates and so damn fine on the lips!

Chocolate cake in bed – Yep you read correctly. Eating healthy has never been so fun! These mug cakes are very simple and easy and you will probably have most of these ingredients in the pantry/fridge already. They don’t require knives or electric blenders or mixers so they can be a fun little after school experiment for the kids too. Much better than any Coles chocolate cake that’s for sure.

Now beware – I have had a lot of Monday’s in my life which also means I have attempted many mugcake Mondays. Just a simple google search will give you millions of variations of the microwave mugcake however i have managed to fine tune a recipe that works and will avoid any explosions (as fun as the explosions are – it is definitely better to eat the cake out of the mug or bowl and not scraping it off the microwave plate… yes grosse I know)

 

So here is 2 slightly different variations – a chocolate protein mugcake and a fresh blueberry banana variety to serve both taste palettes.

CHOCOLATE PROTEIN MUGCAKE – Nut Free

Serving size: 1

 

1 egg

1/2 ripe banana

1 scoop protein powder (chocolate preferred)

1tsp stevia or honey

1tsp baking powder

1Tbs cacao powder

1Tbs psyllium husks

3-4Tbs milk of choice (dairy, soy, rice or almond)

1-2 Tbs peanut butter

1/2 Tbs greek yoghurt

 

METHOD:

In a bowl mix together protein, cacao, psyllium husks, stevia and baking powder. Mash banana, add egg and milk and stir into dry ingredients until thick cake batter consistency. May need to add extra Tbs milk.

Spray a large mug with oil and pour in the cake mixture. Place in microwave for 2 minutes – stopping after 1 minute to check it.

Tip the mug upside down onto a plate or shallow bowl and give it a small shake or tap to make the mugcake fall out.

Peanut butter sauce: Whip the peanut butter and yoghurt in a glass adding milk to thin it out as desired. Simply pour over the chocolate mugcake and top with shredded coconut, chia seeds and a dusting of cacao or cinnamon. Or slice up the other half of the banana! Get creative!!

HOT TIP: Once poured into the mug, place a large spoonful of peanut butter/nut butter/nutella in the middle of the mugcake prior to cooking for a melted runny peanut butter lava centre. Seriously HEAVEN!!

 

 

BLUEBERRY MUGCAKE – Protein powder free

Serving size: 1

 

1 egg

1 ripe banana (use 1/2 for topping)

1/2 cup frozen blueberries (use 1/2 for berry sauce)

3Tbs LSA/coconut flour/oat meal  

1Tbs psyllium husks

3-4Tbs milk of choice (dairy, soy, rice, almond)

1tsp stevia or honey

1tsp baking powder

1-2 Tbs Greek Yoghurt

 

METHOD:

In a bowl combine LSA, stevia and baking powder. Mash 1/2 banana in a bowl. Set aside other half for topping. Add egg and milk and stir until combined. Add to dry ingredients and stir until thick cake batter consistency. Add 1/4 cup blueberries and stir gently.

Spray a large mug with oil and pour in the cake mixture. Place in microwave for 2 minutes – stopping after 1 minute to check it.

Tip the mug upside down onto a plate or shallow bowl and give it a small shake or tap to make the mugcake fall out.

Berry whip sauce: Mash the other 1/4 cup of thawed berries in a bowl and add greek yoghurt. Whip until combined. Add milk to thin sauce if desired and pour over mug cake. Top with 1/2 banana freshly sliced and shredded coconut.

 

And the best part is… you don’t need to wait until next Monday to try. Make one tonight !!

 

K