By nutritional therapist Christine Bailey
Protein mug cakes are easy speedy treats made for one. All they take is a quick mix of the ingredients in a mug which you then microwave for a couple of minutes. In minutes you create a delicious fluffy, moist cake that is perfect as a sweet treat, pick me up snack or even breakfast option. If you don’t have a microwave you can simply bake them for a little longer in the oven.
30g vanilla protein powder
½ tsp baking powder
1 tbsp coconut flour
1 tsp maca powder
½ tsp ground cinnamon
1 tbsp granulated sweetener (xylitol, erythritol or stevia to taste)
1 large egg
4 tbsp almond milk
½ tsp vanilla extract
6 fresh blueberries
To serve: Blueberries and yoghurt
Lightly grease a microwaveable proof mug with a little coconut oil. Place all the ingredients in the mug and beat well with a spoon or fork to form a thick batter.
Microwave on high for 1-2 minutes.
Serve the cake with additional berries and yoghurt.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.