Chocolate Protein Mug Cake

📝 Ingredients

• 30 g rolled oats
• 25 g chocolate protein powder
• 10 g unsweetened cocoa powder
• 1/2 tsp baking powder
• 1 pinch of salt
• 1 egg
• 60 g unsweetened apple sauce
• 30 ml semi-skimmed milk
• 1 tsp maple syrup
• 10 g dark chocolate chips

🍴 Utensils

• Large microwave-safe mug, at least 350 ml
• Fork
• Blender or food processor
• Microwave

📖 Steps

1. Blitz the oats for 10 to 15 seconds until you have a fine flour. This step prevents a grainy texture; if using ready-made oat flour, just weigh out 30 g and move on.
2. In the mug, mix the oat flour, protein powder, cocoa, baking powder and salt with a fork. Crush any small lumps of cocoa well, as they would otherwise stay dry and bitter in the middle of the cake.
3. Add the egg, apple sauce, milk and maple syrup. Mix, scraping the bottom and corners of the mug well, until you have a smooth, thick batter with no pockets of dry powder.
4. Stir half the chocolate chips into the batter, then scatter the rest on top. Wipe the inside rim of the mug with kitchen paper so the batter doesn't stick there and dry out during cooking.
5. Microwave at 800 W for 1 minute 15 seconds, then check: the top should be risen and set, but still slightly glossy in the centre. If the batter is still runny, continue in 15-second bursts.
6. Don't go over 1 minute 45 seconds in total: protein powder dries out very quickly and makes the cake rubbery. Better a slightly gooey centre than an overcooked mug cake.
7. Leave to rest for 1 minute out of the microwave while the residual heat finishes the cooking. Eat it warm, straight from the mug, with a spoon.