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Vegan Protein Chocolate Peanut Butter Mug Cake

This is honestly the best tasting healthy desert we have had in a long time!!! The cake has a great texture and mouth feel, and the peanut butter frosting is delightful.  Give this one a try and let us know what you think!

Mug Cake Base

  • 1 Serving Propello Life Vegan Protein Spiced Vanilla
  • 1/2 TSP Baking Powder
  • 2 Packets Stevia (or 180mg of Stevia Extract Powder)
  • 1/2 TBSP Raw Cacao
  • 1 TBSP PB2 (Powdered Peanut Butter)
  • Pinch of Salt
  • Flax Egg (4 Grams Flax Meal + 1 TBSP Water - let sit for 10 min)
  • 30 Grams Mashed Banana (roughly 1/4 of a medium sized banana)
  • 1/4 Cup Almond Milk (or dairy free milk of choice)

Peanut Butter “Frosting” Topping

  • 1/2 TBSP Organic Peanut Butter
  • 1 TBSP PB2 (Powdered Peanut Butter)
  • 1/2 Packet of Stevia (or 90 mg of Stevia Extract Powder)
  • 1-2 TBSP Almond Milk (or dairy free milk of choice)

Instructions

  1. Mix Flax Meal and Water together in a small dish - set aside
  2. Mix dry ingredients together in a coffee mug
  3. In a small mixing bowl, mash banana. Add flax egg and almond milk
  4. Add wet ingredients to mug - stir wet and dry ingredients together until combined
  5. Microwave for 1:30 in 30 second intervals (mug cake may be done after 1:00 - so make sure to microwave in thirty second intervals)
  6. While mug cake is cooking, mix together your organic peanut butter, PB2 Powder, Stevia, and Almond Milk (starting with 1 TBSP) until a thick, fluffy, frosting-like consistency forms.
  7. Top cooked mug cake with Peanut Butter Frosting and toppings of your choice!
  8. Enjoy!!!

Macros

 PER SERVING
CALORIES 266
CARBS 28.2 g 39%
FAT 8.3 g 26%
PROTEIN 24.5 g 34%

 

Recipe provided by:

Kelsey Wetzel

https://kelseylwetzel.wixsite.com/

IG: @kelswetzel

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