Vegan Blueberry Vanilla Protein Mug Cake

This vegan blueberry vanilla protein mug cake is soft, sweet, and super easy to make in just 5 minutes with 6 healthy ingredients!

Hot take: mug cakes are HIGHLY underrated. I mean, cupcakes are amazing personal, cute lil cakes, don’t get me wrong. And a LAVA cake?! Get outta here, SO good.

But let’s be real, summer is rapidly approaching (REJOICE), and I don’t always want to turn on the oven. But like…I still want a little cake all to myself. Which is where mug cakes come in! Super simple, ready in minutes, and the perfect way to satisfy your sweet tooth in a healthy way.

I’ve got recipes for a chocolate protein mug cake and a cinnamon bun mug cake, so today we’re making a vegan blueberry vanilla protein mug cake. So perfect for spring + summertime.

Ingredients for a vegan blueberry vanilla protein mug cake

• Complement protein powder: complement is my go to protein powder because it doesn’t have any added sweeteners or gums, it’s third party tested and definitely the best quality plant-based protein you’ll find! I do have a discount code you can use for your order. Other vegan protein powder should work, but it may affect the texture/flavor.
• Date sugar: date sugar or stevia sweetens the mug cake naturally.
• Applesauce: unsweetened applesauce gives the mug cake a soft, moist texture.
• Vanilla extract: a bit of vanilla extract gives a touch of sweet, vanilla flavor.
• Nondairy milk: a bit of nondairy milk will bring the batter together before putting the cake into the microwave. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Blueberries: fresh or frozen blueberries work, and they’re a great pair with the vanilla in the mug cake.

Tips for making a vegan blueberry vanilla protein mug cake

• Use a large microwave-safe mug, or a small bowl. I like cooking my microwave mug cakes in a really small bowl just because it’s easier to eat out of! But you can also use a mug that’s on the wider side, just make sure it’s microwave-safe.
• Mix the dry ingredients, then add the wet. Because you’re working in a small dish, mixing is much easier when you start with the dry ingredients, then add the wet after they’re mixed. This ensures everything will be thoroughly mixed together.
• Cook for 2 minutes, then add more time as needed. Start with 2 minutes in the microwave, then add 1 more minute at a time, checking each time to be sure the center is cooked to your liking.
• Add some fun toppings. Of course add a few more blueberries, and a sprinkle of raw vegan granola for the fun, streusel-y vibes of a muffin if you’re feeling fancy.

This vegan blueberry vanilla protein mug cake is sweet, super soft and gooey, and loaded with sweet, juicy bluebs. It’s so so perfect when you want a little treat, but don’t want a whole batch of goodies leftover.

So excited berry season is coming!!!

Xo,

Sara