Raspberry protein mugcake (Gluten free & Vegan)
The basic mugcake consists of 4 ingredients which came from the mugcake on GlutenFreeGidget's blog (which has some fantastic gluten free & vegan recipe ideas). These ingredients are: brown rice flour, protein powder, baking powder & almond milk. It will work with those 4, but won't be very tasty! I then added in some spices and fruit. It workes with vegan protein powder (I use Sun Warrior) or Whey Protein, but the vegan version will not rise as much.
Here I have topped the cake with Chobani yoghurt mixed with raspberries, cinnamon and almonds.
Here I have topped the cake with Chobani yoghurt mixed with raspberries, cinnamon and almonds.
Recipe:
2 tbsp brown rice flour
2 tbsp protein powder (I use banana flavour)
4 tbsp almond milk
1/2 tsp baking powder
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp sweetener (I use Natvia)
1 tbsp squashed raspberries
Spray a mug with some olive oil or coconut oil spray
Mix all in a mug (I find if I use a protein shaker and shake it first it is easier and mixes better)
Microwave for a minute (ish). I have done it for 45 seconds and it is overflowing, other times it needs the full minute.
Top with desired toppings!
PS: It also works with a tsp of coconut oil inside if you wish to add in a little bit of fat (needs to cooked a little longer though).
2 tbsp brown rice flour
2 tbsp protein powder (I use banana flavour)
4 tbsp almond milk
1/2 tsp baking powder
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp sweetener (I use Natvia)
1 tbsp squashed raspberries
Spray a mug with some olive oil or coconut oil spray
Mix all in a mug (I find if I use a protein shaker and shake it first it is easier and mixes better)
Microwave for a minute (ish). I have done it for 45 seconds and it is overflowing, other times it needs the full minute.
Top with desired toppings!
PS: It also works with a tsp of coconut oil inside if you wish to add in a little bit of fat (needs to cooked a little longer though).