Peanut Butter Chocolate Protein Mug Cake

Written by: Macy Smith


Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings 1 mug cake


  • ¼ cup Flourish Chocolate Protein Pancake Mix

  • 2 tbsp unsweetened cocoa powder

  • 2 tbsp coconut sugar

  • ¼ cup almond milk, (or any milk of your choice)

  • 2 tbsp coconut oil, melted + extra for greasing mug

  • ¼ tsp vanilla extract

  • 1 tbsp mini chocolate chips

  • 1 tbsp peanut butter 


  1. Grease a large microwave-safe mug with coconut oil (be sure to grease very well if you’re going to pop the cake out instead of eating from the mug.) 

  2. In a small bowl, whisk together Flourish, cocoa powder, and coconut sugar until completely combined. Whisk in milk, butter and vanilla until smooth. Fold in chocolate chips. Pour batter into the mug.

  3. Dollop peanut butter into the center of the mug, gently pressing down until even with top of batter. Microwave on high for 90 seconds. *Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful.  Allow to cool for 1 minute before serving.

  4. Top with more peanut butter & chocolate chips. Enjoy!

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