Chocolate Mug Cake by Clean Eating Gluten Free Foodie

Hands on time10 min
Total time20 min
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Our buddy Jenny of Clean Eating Gluten Free Foodie has done it again with this mouthwatering and easy to ‘bake’ treat. Naturally gluten-free and full of flavor, this Mug Cake is going to be a late night staple for us with the added bonus of 20g of protein! Plus, when you don’t want to bake a whole cake or brownie pan, this recipe will give you exactly what you want to satisfy your cravings.

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Here is the recipe:


–  1 tube (4oz) Dutch Chocolate ProYo High Protein Frozen Yogurt

– Optional: 1 tube (4oz) Vanilla Bean ProYo High Protein Frozen Yogurt

–  1 tsp raw organic agave

–  1 tsp organic cocoa powder

–  1/2 tsp baking powder

–  1/4 cup gluten-free flour (substitute with regular, organic flour if you are not gluten-free)


–Take the 1 tube of 4oz. Dutch Chocolate ProYo out of the freezer and left it soften a bit. Tip:The more melted your ProYo is, the lighter your cake. If you want denser cake like a brownie then keep it semi-frozen. This is up to your personal liking.

– Combine flour, cocoa powder and baking soda together.

– Sift it onto a paper plate or a piece of parchment paper, set aside when it is done.

– Squeeze out the Dutch Chocolate ProYo into a bowl and stir in the agave.

– When the ProYo mixture is combined, fold your parchment paper in half and pour the dry mix into the ProYo mixture.

– Stir the ingredients together until the batter is even.

– Lightly spray a microwave safe mug or ramekin with organic spray oil.

– Pour  batter into the mug or ramekin.

– Place in the microwave and set for 1-2min (depending on miicrowave settings) Tip: When the batter rises like a soufflé, then stop the microwave and take it out the mug.  The cake will settle back down and surface should be visually cooked.  

– Eat right away or top with a tablespoon of Vanilla Bean ProYo. Enjoy!