I don’t know about you, but every now and then a girl just needs chocolate! Luckily, this Collagen Chocolate Mug Cake cooks in just 1 minute and can be customized to the craving of the moment! Whether it’s a moist, springy, decadent chocolate cake… or a rich, gooey, fudgey brownie… this recipe goes either way! Enjoy your #dailychocolate however you fancy with a dose of beauty-boosting collagen protein. It’s also gluten-free, dairy-free, and sugar-free!
Did you know? Daily collagen supplementation has been shown to significantly improve skin elasticity and moisture, even reduce wrinkles! (source)
The base of this cake is unflavored collagen protein powder and gluten-free baking flour. I have not tested any other protein besides collagen and I honestly don’t recommend doing so! Using whey, casein, or plant-based protein is going to completely change the texture and flavor.
You can substitute the gluten-free baking flour for all-purpose flour, brown rice flour, cake flour, cassava flour (Paleo), fine oat flour (oats blended into flour), or sorghum flour; but again, doing so will change the texture slightly. For lower carbs, try using half as much coconut flour. It’s worked in other recipes, but I haven’t tried it in this one!
To sweeten this collagen chocolate mug cake, I used a granulated monk fruit sweetener that measures 1:1 like sugar. Feel free to use baking stevia or granulated erythritol instead! Keep in mind, if using a sweetener that’s twice as sweet as sugar (like Pyure or Truvia), you’ll only need one tablespoon. You could also use coconut sugar or raw sugar but this will increase the calories, carbs, and sugar!
The only other ingredients are high-quality unsweetened cocoa powder, baking powder, cashew butter, unsweetened almond milk (any milk will work), egg white, and pure vanilla extract. If you don’t have cashew butter, feel free to substitute almond butter, sunflower seed butter, or two teaspoons of avocado oil or coconut oil.
For the brownie version, leave the egg white out and subtract one tablespoon of flour. For a fall-apart tender cake, sub the tablespoon of egg white for a tablespoon of additional milk.
For the cake version (shown), I highly recommend combing one tablespoon of dairy-free chocolate chips with one tablespoon of hot steaming almond milk to make a chocolate ganache frosting! For the brownie version, add those chocolate chips right into the batter for extra melty goodness. Mmm!
Here’s the printable recipe for this Collagen Chocolate Mug Cake (or Brownie)! I hope you’ll rate and comment below if you try it 🙂
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Collagen Chocolate Mug Cake (or Brownie)
- 2 tbsp. (18g) gluten-free baking flour* use only 1 tbsp. for brownie
- 2 tbsp. (15g) unflavored collagen protein
- 2 tbsp. calorie-free sweetener* I used granulated monk fruit
- 1 tbsp. unsweetened cocoa powder
- 1/4 tsp. baking powder
- 2 tbsp. unsweetened almond milk*
- 1 tbsp. cashew butter*
- 1 tbsp. egg white* omit for brownie
- 1/8 tsp. vanilla extract optional
- 1 tbsp. dairy-free chocolate chips optional
- Generously coat the inside of a mug with cooking spray.
- In a small bowl, whisk together flour (use only 1 tbsp. for brownie), collagen, sweetener, cocoa, and baking powder.
- Add milk, cashew butter, egg white (omit for brownie), and vanilla, mixing until no clumps remain.
- Stir in chocolate chips for brownie version.
- Spoon batter into mug and microwave for 1 minute at 1000W (check your microwave wattage and adjust accordingly).
- For the cake frosting (optional), microwave 1 additional tbsp. milk for 30 seconds then combine with 1 tbsp. chocolate chips to make a ganache. Spread over top your cake and enjoy!