Why is my protein mug cake rubbery?

A rubbery texture usually means the cake was microwaved too long or the protein powder didn’t mix well with the liquids. Whey protein, in particular, tends to get chewy when overcooked. Stick to 60–80 seconds max and use a moistening agent like almond milk or even a small spoon of yogurt if your batter feels too thick.

How to make protein mug cake less dry?

Start by using a protein powder that bakes well—plant-based blends tend to retain more moisture. Oat flour helps lock in softness, and a tablespoon of chocolate chips adds melty moisture. If your cake turns out dry, add slightly more almond milk next time (about 1 extra tablespoon should do it).

How to make a successful mug cake?

Use the right mug size so the cake has room to rise without spilling over. Mix dry ingredients well before adding wet ones to prevent clumps. Microwave in short bursts—check every 10 seconds after the 30-second mark. Don’t forget the baking powder; it gives your cake that airy lift.

How do you keep mug cake from getting rubbery?

Avoid overcooking and stick to a 1-minute base cook time. Use oat flour or almond flour and avoid dense, untested protein powders. Add enough almond milk to ensure the batter is smooth but not runny. Let it sit for 30 seconds after cooking to finish setting without overheating.

Protein Mug Cake Chocolate – Amazing 2-Minute Treat

Name: Protein Mug Cake Chocolate
Prep time: 2 min
Cook time: 1 min
Total time: 3 min
Cuisine: American
Ingredients: 3 tbsp oat flour; 2 tbsp chocolate protein powder; 1.5 tbsp cocoa powder; 1 tbsp coconut sugar; 1/2 tsp baking powder; 1/4 cup almond milk; 2 tbsp chocolate chips; optional: sea salt flakes

Description

This rich, Protein Mug Cake Chocolate is perfect for a quick high-protein treat. Moist, fluffy, and ready in under 2 minutes!

Ingredients

Scale

3 tbsp oat flour

2 tbsp chocolate protein powder

1.5 tbsp cocoa powder

1 tbsp coconut sugar

1/2 tsp baking powder

1/4 cup almond milk

2 tbsp chocolate chips

optional: sea salt flakes

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Instructions

1. In a mug, mix all dry ingredients well.

2. Add almond milk and stir until combined.

3. Stir in half the chocolate chips.

4. Sprinkle remaining chips on top.

5. Microwave 60–80 seconds, checking every 10 seconds after 30.

6. Sprinkle sea salt flakes on top and enjoy!

Notes

Use plant-based protein powder for best texture.

Don’t overcook—microwave in short bursts.

Swap chocolate protein for vanilla or caramel for variation.

Prep Time: 2 minutes
Cook Time: 1 minute
Category: Dessert
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 mug
Calories: 230
Sugar: 10g
Sodium: 150mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 18g
Cholesterol: 0mg