I love food.
I love the process of creating food.
I love health and wellness.
I have a few bloggers that I absolutely adore. One such blogger, Rabbit Food For My Bunny Teeth. Not only is she amazing, has a great plant based focus, but she makes single serve recipes! Now I will be completely honest, I am a portions monster. If a really good recipe has 6 servings, it’s hard to stop yourself at 1/6th of a delicious black bean chocolate cake. A while back she posted an amazing single serving chocolate cupcake/mug cake. Well I just had to try it, with a little modification. I wanted some added protein, and to make it gluten free. I don’t have celiac’s disease, but with an underlying thyroid/autoimmune issue, it doesn’t hurt to avoid it from time to time.
Adapted RFFMBT Chocolate Protein Mug Cake
3 Tbsp Brown Rice Protein
1 Tbsp Unsweetened carob/cocoa powder
1/4 tsp baking powder
1 Tbsp unsweetened carob chips (or vegan carob, or chocolate chips…use what works for you)
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
2 Tbsp Water
1 Tbsp Egg Whites
1/2 Tbsp Almond Butter
1. Mix dry ingredients – protein powder, cocoa powder, baking powder, and carob chips together in a small bowl. Mix everything together until just combined. DO NOT overmix.
2. Add wet ingredients – melted coconut oil, maple syrup, egg whites and water and stir until batter is well combined.
3. Spray a microwave safe mug generously with nonstick cooking spray and pour batter into the mug.
This recipe is delicious, dairy free, gluten free, packed with protein, and you can fully devour it all alone and not feel awful. I like to top mine with some raw almond butter because why the hell not.
Have fun experimenting in the kitchen, mix it up!
Can’t wait to hear how much you enjoy this cake :-p