When a chocolate craving hits, a mug cake is often the fastest way to answer it.
Mug cakes are one of those pantry hacks that never really go out of style. Thanks to their lightning-fast cooking time, they’ve become the dessert version of instant gratification. All it takes is a few ingredients, a mug, and about five minutes.
They’re also the perfect companion to experiment with ingredients you might normally only stir into drinks. Take collagen powders, for example. This mug cake recipe from content creator Lizzie Cawley uses Sunwarrior’s Slim Collagen Boost in Chocolate flavor—a formula that contains plant-based blend of pea and brown rice protein peptides, along with ingredients commonly linked to support collagen synthesis, such as vitamin C, hyaluronic acid, bamboo silica, and tremella mushroom.
The chocolatey powder mixes easily into a simple batter, making it an effortless addition to recipes like this mug cake. The result is the same warm, soft chocolate dessert—just with a few extra functional ingredients stirred in.
Ingredients
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2 tablespoons all-purpose flour
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1 tablespoon cocoa powder
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1 tablespoon sugar or coconut sugar
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1/2 teaspoon baking powder
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pinch of salt
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8 tablespoon or about 1/2 cup almond milk
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1 teaspoon melted coconut oil
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1 tablespoon vegan chocolate chips
Instructions
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In a microwave-safe mug, combine the Collagen Slim Boost powder, all-purpose flour, cocoa powder, sugar, baking powder, and salt. Stir well until the dry ingredients are evenly mixed.
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Add the almond milk and oil. Mix until smooth batter forms, making sure there are no dry pockets of flour.
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Sprinkle the chocolate chips on top of the batter. This will help create a soft, molten center as the cake cooks.
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Microwave for 45 to 65 seconds, or until the cake is set but still slightly soft in the center.
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Let the mug cake cool for about 1-2 minutes before enjoying.
