Chocolate mug cake

Mug cake as a cake alternative for your Breakfast

Chocolate mug cake


  • 1 tbsp of gluten free oats
  • 2 tbsp of buckwheat porridge or cooked buckwheat
  • 1 tsp of ground flaxseed
  • 1 tbsp natural protein powder (I used Clean Lean protein Natural)
  • 1 tsp chocolate protein powder (I used Clean Lean protein Chocolate)
  • 1/4 of chopped banana
  • 1 pieces of 80% dark chocolate, chopped
  • 1 small egg
  • 1/2 cup of unsweetened almond milk
  • Topping: coconut oil, cashew and hazelnut butter, apricot, red currant, banana


Put all the ingredients into the cup and mix thoroughly. Put the mug in the oven at 180 ° C for 15 minutes or put it for 3 minutes in a microwave oven. After pulling out, put the mug cake on the plate and wipe it with coconut oil. Let it cool down for 10 minutes, decorate and serve! Believe me, it’s a luxurious breakfast experience 😉