This healthy mug-cake is quick to make, with a whopping 52 grams of protein and only 12 grams of carbs.


  • 1 scoop (30g) chocolate Bioflex Biofurnace protein powder
  • 1 whole egg, large
  • 1 Tbsp natural peanut butter (or nut butter of choice)
  • 1 tsp unsweetened cocoa powder
  • 1 Tbsp unsweetened almond milk
  • 1/2 tsp baking powder
  • Coconut oil spray or similar for coating mug

Drizzle Ingredients:

  • 1 scoop (30g) vanilla Bioflex Biofurnance protein powder
  • 1 1/2 Tbsp of water
  • Chopped nuts for topping (optional)


  • Whisk all the cake ingredients together in a bowl to make the batter.
  • Lightly spray or smear a large mug with coconut oil. Spoon the batter into the mug.
  • Microwave for around 60-90 seconds. Your microwave’s power and the thickness of the mug with affect cooking time, but a minute is about right.
  • Use this time to make your vanilla drizzle: mix the protein powder with the water and stir until a thick frosting forms. Use more or less water as needed to get the consistency you want.
  • Top your mug cake with the drizzle, add chopped nuts if you’d like, and dig in.


  • Reverse the protein powder flavours (i.e. use vanilla protein for the cake and chocolate protein for the drizzle).