Ginger Chocolate Protein Mugcake

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This is a quick and easy recipe for all chocolate lovers to enjoy. With subtle hints of ginger, it’s a great high-protein dessert treat, oozing with chocolatey greatness. Give this Ginger Chocolate Protein Mugcake a try yourself – you won’t regret it!


1.) First mix all the wet ingredients in a large, microwave-safe mug.

2.) In a separate bowl mix together all the dry ingredients.

3.) Then gradually mix the dry ingredients with the wet ingredients in the mug.

4.) Once the mixture is lump-free, place the mug in the microwave and cook for about 2 minutes, but keep a close eye on it as it does have a tendency to rapidly expand and spill! If this starts to happen, open the door, allow to cool for a few seconds, then continue cooking.

Topping instructions: Mix all ingredients together (except the quinoa pops) and pour over the mugcake. Then sprinkle the quinoa pops on top.

Get Baking!

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Try it yourself

MACROS (whole cake)

302 Kcals

52.4g Protein

8.9g Carbs

Fat 4.7g


211 Kcals

20g Protein

27.6g Carbs

0.9g Fat


Author: Chef Baard


1 1/2 scoops BULK POWDERS™ Pure Whey Isolate 90 (Vanilla)

40 g BULK POWDERS™ Liquid Egg Whites

1/2 tsp Baking Powder

1 1/2 tbsp Cocoa Powder

1/2 tsp Coconut Oil (heated to a liquid)

100 g Fat-Free Natural Yogurt

1 tsp Ground Ginger

Topping ingredients:

1/3 scoop BULK POWDERS™ Pure Whey Isolate 90 (Vanilla)

200 g Fat-Free Natural Yogurt

1 tsp Maple Syrup

1 tsp Mixed Spice

15 g Organic Quinoa Pops