Step 1

Protein powder: I use and recommend the Sprout Living Chocolate Maca Protein powder. Code “thevegan8” will save you 20% off. It tastes like chocolate cake and has all clean ingredients.  It is sweetened and has a small amount of salt in it. So the recipe is written based off of that. I can’t vouch for any other chocolate protein powder used. If you use another brand it should be sweetened and keep in mind, due to all the different variations of protein pursers and ingredients used in them in the market, the results could greatly vary.

Step 2

To a bowl, whisk the almond flour, protein powder, cocoa powder, tapioca starch, baking powder and salt well.

Step 3

Add the water, syrup and vanilla and ONLY 1 tablespoon of the chocolate chips. Stir until smooth. It should be fairly thick like a muffin batter.

Step 4

Spoon the batter into a coffee mug. Top with the remaining 1/2 tablespoon chocolate chips. For a lower fat version, omit the extra chocolate chips on top.

Step 5

Microwave 1 minute 30 seconds to 1 minute 45 seconds. I did full 1 minute 45 seconds and it was perfect.

Step 6

Let the cake cool 4-5 minutes before eating! It will be too hot and moist to eat immediately.

Step 7

You can eat this all on your own if you like, or, I prefer to split this with my daughter as I find it’s plenty rich to split between 2 people.