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A warm, chocolatey mug cake that's ready in minutes and perfect for satisfying those winter dessert cravings. Made with Whole Earth & Sea® Organic Chocolate Protein & Greens and a hidden square of dark chocolate for a molten centre, it's served with coconut yoghurt and fresh raspberries for a wholesome treat that feels wonderfully indulgent.
Serves: 1 | Prep: 5 min | Cooking: 1-2 min
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2 Tbsp Whole Earth & Sea® Organic Chocolate Protein & Greens
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3 Tbsp finely blended rolled oats – see tip below
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2 tsp cocoa powder or cacao
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¼ tsp baking powder
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4 Tbsp plant-based milk (we used oat)
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1 Tbsp maple syrup
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1 Tbsp extra virgin olive oil (optional)
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10 g square vegan dark chocolate
To Serve: Finely chopped vegan dark chocolate, coconut yoghurt and raspberries.
METHOD
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Combine Protein & Greens powder, oats, cocoa and baking powder in a large microwave-safe mug. Add milk and maple syrup.
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Stir until smooth and thick. Add oil and stir again.
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Press chocolate into the centre, down below the surface of the batter.
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Microwave for 90 seconds or until centre is just set.
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Sprinkle with a little chopped dark chocolate and allow to stand for 1 minute. Serve with coconut yoghurt and fresh raspberries. Enjoy!
TIPS:
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Making finely blended oats is easy – simply blitz rolled oats in a blender until a powder forms.
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Prefer to air fry? Cook at 170°C for about 15 minutes or until centre is just cooked.
