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Mug cake

Yes, you heard it right… cake. This cake isn’t your traditional Victoria sponge but it always works a treat when I fancy a little something sweet. It can be adapted to any flavour of protein/nut butter that you have available and only takes a matter of minutes! Variations include putting the nut butter in the middle instead of at the bottom of the cake mix, to get a sort of ‘melt in the middle’ effect – this cake really is super versatile so make it however you fancy.

Ingredients:

1 scoop protein powder (I use My Protein chocolate brownie or sticky toffee)

½ tsp baking powder

1 egg

1 tbsp nut butter

Generous splash of almond milk (or coconut/rice/oat milk could also work)

Method:

  1. Spoon the nut butter into a shallow mug
  2. Separately, mix the remaining ingredients together until they resemble a loose cake batter and pour over the butter
  3. Microwave until just cooked – this will probably take around 60 seconds but keep an eye on it
  4. Turn out into a bowl, top with more nut butter, yoghurt, fresh fruit and any other goodies you can find and enjoy immediately!

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