skish
IT

High-protein cocoa mug cake with raspberries

Ready in two minutes in the microwave, soft and light.

  • 5 min
  • 1 serving
  • Vegetarian
  • American cuisine
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High-protein cocoa mug cake with raspberries

Per serving

Calories
149 kcal
Protein
11.1 g
Carbohydrates
24 g
Fat
2.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Egg whites66 g
  • Oat flour15 g
  • Unsweetened cocoa powder6 g
  • Brown sugar5 g
  • Baking powder2 g
  • Raspberries40 g

Contains: gluten, eggs

In season: June – September

Method

  1. In a large microwave-safe mug mix the oat flour, cocoa, brown sugar and baking powder with a fork.
  2. Add the egg whites and beat with the fork until smooth, with no pockets of powder at the bottom.
  3. Add half the rinsed raspberries and microwave on full power for 90 seconds, until the cake is risen and the top feels dry; if it is still wet, carry on in 10-second bursts.
  4. Let it rest for 1 minute, top with the remaining raspberries and eat it with a spoon straight from the mug.

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