Chocolate Mugcake : Fit Edition + Square Bar Surprise (Vegan)


Chocolate Mugcake : Fit Edition + Square Bar Surprise (Vegan)

I be muggin’…I be muggin’…(excuse the grammar). Bey(once) has been on my mind because VMAs just ended and I thought it was perfect for this post! *ok Krystle focus*

This mugcake is spongy, so if you are looking for a healthy, non-spongy mugcake, I have not found a recipe yet. I am sorry. I’m relatively new to mugcakes, this being my third mugcake ever made throughout my whole 20 something years of life. It was especially delicious to me because it is under the healthy category! And i’m really the most non pickiest (is it a word?) person on the planet, so let me know your thoughts on ’em.

And here I have Square Bars taking the spot light for a little bit. I was sent some samples from Sarah, who launched Squarebar in 2012, and she gave me three flavors and oh my golly, I tried the Cocoa Coconut flavor and before I knew it, it was all gone! So I couldn’t even showcase that flavor in my desserts. The flavor I used here was Cocoa Crunch, my favorite! The last flavor was Cocoa Almond, my boyfriend’s favorite since he ate most of it. I have a little left that I’ll be able to show with my foodies so no worries on that one! Anyway, go check out these bars! They are organic, vegan, healthy, gluten free…Anyone can pretty much eat these! 
Back to this mountain of goodness…
Check out the recipe below! 
NOTE: When making these, I didn’t pay attention to the amount of non dairy milk I put into the batter. Having said that, the consistency of the batter should look like cake batter and if you feel any friction stirring it, its too thick and you should add liquid little by little until you get the consistency. I also used oatmeal that I simply grinded with a blender. You can also any protein powder, I used Orgain from Costco. You can substitute the replacement egg with applesauce or flax egg. I didn’t have any so I used the vinegar technique: 1 tablespoon vinegar + 1 teaspoon baking soda. This dessert is healthy, protein filled, and vegan! Perfect for breakfast, post workout, or late night snackin’.

Chocolate Protein Mugcake  (with banana ice cream)

Yields: 1

You Need:
  • mug
  • blender or food processor (for oats and ice cream)

  • 1/2 cup oats, grinded
  • 1 scoop Orgain Chocolate Fudge Protein Powder(or your own brand)
  • 1 tsp wheat flour
  • 1/2 tsp cinnamon
  • 1/2 banana, mashed
  • 1 tbsp vinegar +1tsp baking powder, mixed (or any type of replacement egg)
  • non dairy milk (I used soy milk)
Ice Cream
  • 2 frozen bananas, sliced 1 inch thick
  • 2 tsp cinnamon
  • peanut butter
  • peanut butter blueberry sauce (blueberries+peanut butter+splash of nondairy milk)
  • Cocoa Crunch Squarebars
  • cinnamon
  • anything else you want!

  1. Grind oats and place all dry ingredients in one bowl and mix. You can also blend the dry ingredients with the oats. In another bowl, add the wet ingedients(except non dairy milk) and mix well. Mix the wet ingredients into the dry ingredients.
  2. Little by little, add non dairy milk until you get a cake like consistency. Check the “NOTE” above for tips. 
  3. Once finished, pour into a mug and microwave for 2 minutes.
  4. Let cool, especially if you don’t want your ice cream to melt.
Ice Cream
  1. With a blender or food processor, add the frozen bananas and blend until you get an ice cream texture. 
  2. Add the cinnamon and pulse for a few seconds.
  3. Pour out into a bowl and place in freezer.
I cut off the top part of the mugcake to “fill” the mugcake with peanut butter, the Cocoa Crunch Squarebars, and blueberry peanut sauce. Then, topped it with the banana ice cream and sprinkled more cinnamon. Enjoy!
Krystle xx

About the author
Unapologetic food lover and photographer.

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