Ingredients
For the Mug Cake:
3 tbsp oat flour (or finely blended oats)
1 scoop (approx. 25–30g) vanilla or cinnamon protein powder (whey/casein blend or plant-based works best)
2 tbsp finely grated fresh carrots
1/2 tsp baking powder
1/2 tsp ground cinnamon
Pinch of nutmeg & ginger
1 tbsp zero-calorie granulated sweetener (like erythritol or stevia)
1 tbsp unsweetened applesauce (or Greek yogurt for moisture)
3–4 tbsp milk of choice (almond, oat, or dairy milk)
(Optional) 1 tbsp chopped walnuts or raisins
For the High-Protein “Cream Cheese” Frosting:
2 tbsp plain non-fat Greek yogurt (or softened light cream cheese)
1 tbsp vanilla protein powder or powdered zero-calorie sweetener
A few drops of liquid stevia or vanilla extract
⏱️ Instructions
1. Mix Dry Ingredients: In a microwave-safe mug, whisk together the oat flour, protein powder, baking powder, cinnamon, nutmeg, ginger, and sweetener.
2. Add Wet Ingredients: Stir in the grated carrots, applesauce (or Greek yogurt), and milk until a smooth batter forms. If it looks too thick, add an extra splash of milk.
3. Microwave: Microwave on high for 60 to 90 seconds (check at 60s; top should look set but slightly soft). Do not overcook to keep it moist!
4. Frost & Serve: Mix your frosting ingredients in a small bowl until smooth, swirl it right over the warm mug cake, and enjoy!