3 tablespoons milk (dairy or unsweetened almond milk)
1 tablespoon plain Greek yogurt
¼ teaspoon vanilla extract
Pinch of salt
Instructions
Choose a microwave-safe mug with enough space for the cake to rise without overflowing.
Add the oat flour, protein powder, cocoa powder, baking powder, sweetener, and salt to the mug.
Stir the dry ingredients thoroughly to avoid clumps, especially from the protein powder.
Add the egg white, milk, Greek yogurt, and vanilla extract to the mug.
Mix well until a smooth, thick batter forms. Scrape the sides and bottom of the mug to fully combine.
Let the batter rest for 30 seconds. This helps the oat flour hydrate and improves texture.
Place the mug in the microwave and cook on high for 60 seconds.
Check the center. If still slightly wet, microwave in 15-second intervals until just set.
Remove carefully, as the mug will be hot, and allow the cake to cool for one minute.
Enjoy straight from the mug or add your favorite healthy toppings.
Tips
Use whey or whey-blend protein for the fluffiest texture, as plant proteins tend to be denser.
Do not overcook. A slightly soft center keeps the cake moist once it cools.
If the batter feels too thick, add 1 extra tablespoon of milk.
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