This 90-Second Chocolate Hazelnut Protein Powder Mug Cake Will Make Your Toaster Jealous

You want dessert that doesn’t wreck your macros? Here’s the move: a rich, gooey mug cake that tastes like a café brownie and quietly flexes 25+ grams of protein. No oven, no drama, no waiting—just a microwave and a spoon.

It’s decadent, fast, and borderline dangerous because you’ll want it every night. Think Nutella energy but without the sugar crash. If you can stir, you can win.

What Makes This Recipe So Good

• Fast and foolproof: From mixing to munching in about 2 minutes.

  The microwave does the heavy lifting while you judge it through the glass like a baking show host.

• Protein-packed: Uses chocolate protein powder to turn dessert into a legit post-workout snack.
• Nutty and nostalgic: Hazelnut flour + cocoa = that chocolate-hazelnut spread vibe without the sugar avalanche.
• Minimal dishes: One mug, one spoon, zero cleanup panic. Your sink will thank you.
• Flexible: Works with whey or plant-based protein and plays well with substitutions.

What You’ll Need (Ingredients)

• 1 scoop (25–30 g) chocolate protein powder (whey isolate or plant-based)
• 2 tablespoons hazelnut flour (or finely ground hazelnuts; almond flour works in a pinch)
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon granular sweetener (sugar, coconut sugar, or erythritol/monk fruit)
• 1/4 teaspoon baking powder
• Pinch of salt
• 1 large egg (or 3 tablespoons liquid egg whites)
• 2–3 tablespoons milk (dairy or unsweetened almond/oat milk)
• 1 teaspoon vanilla extract
• 1 teaspoon hazelnut extract (optional but epic for flavor)
• 1 teaspoon melted butter or coconut oil (optional for moisture)
• 1 tablespoon dark chocolate chips (optional mix-in or topping)

The Method – Instructions

1. Pick the right mug: Use a microwave-safe mug that holds at least 12 ounces. A small mug will overflow like a science fair volcano.
2. Mix the dry ingredients: Add protein powder, hazelnut flour, cocoa powder, sweetener, baking powder, and salt to the mug.

   Stir well so there are no weird pockets of cocoa sabotage.

3. Add the wet ingredients: Crack in the egg, pour in 2 tablespoons milk, vanilla, hazelnut extract, and melted butter/oil if using. Stir until smooth and thick—like brownie batter. If it’s cement, add 1 more tablespoon milk.
4. Optional upgrades: Fold in chocolate chips or a teaspoon of chopped hazelnuts.

   You’re the CEO—make the call.

5. Microwave wisely: Heat on high for 40 seconds, then check. Continue in 10–15 second bursts until the top is just set but still glossy in the center. Usually 60–80 seconds total.
6. Let it rest: Wait 30–60 seconds.

   The cake finishes cooking with residual heat and gets fudgier. Patience is a virtue (annoying, but true).

7. Top and serve: Add a spoon of Greek yogurt, a drizzle of warm hazelnut butter, or a few extra chips. Eat straight from the mug like a civilized rebel.

Keeping It Fresh

• Make-ahead dry mix: Pre-mix the dry ingredients in small jars or zip bags.

  Label with “add egg, 2–3 tbsp milk, vanilla.” Future you will be thrilled.

• Refrigeration: Leftover mug cake? Cover and refrigerate up to 24 hours. Reheat 10–15 seconds to bring back the fudgy magic.
• Freezing: Not ideal.

  Protein mug cakes can turn rubbery after freezing. If you must, wrap tightly and thaw gently before a super-short reheat.

• Moisture insurance: If yours dries out, add a splash of milk after cooking and cover for 30 seconds. Steamy fix, zero judgment.

Health Benefits

• High protein, lower sugar: With a solid scoop of protein powder, this checks the “treat plus recovery” box without the dessert hangover.
• Healthy fats from hazelnuts: Hazelnut flour brings monounsaturated fats that support heart health and satiety.

  Translation: you stay full longer.

• Cocoa perks: Unsweetened cocoa adds antioxidants and rich flavor without extra calories. Mood boost? Maybe.

  Delicious? Definitely.

• Gluten-friendly option: Using nut flour keeps it gluten-free (verify your protein powder if needed). FYI, plant-based protein bumps fiber too.
• Portion control built-in: A single mug means you won’t “accidentally” eat half a cake.

  We’ve all been there.

Common Mistakes to Avoid

• Overcooking: The difference between fudgy and rubbery is about 10 seconds. Stop when the top is set but soft in the center.
• Using too small a mug: Overflow is funny until it’s your microwave. Go large.
• Wrong protein type without adjustment: Some plant proteins absorb more liquid.

  If the batter looks dry, add milk until silky.

• Skipping salt: That tiny pinch makes chocolate taste more chocolatey. Don’t leave flavor on the table.
• Packing the flour: Scoop hazelnut flour lightly. Overpacking makes it dense and sad.

Mix It Up

• Ferrero-style center: Press a square of dark chocolate or a teaspoon of hazelnut spread into the center before microwaving.

  Lava mode unlocked.

• Mocha twist: Add 1 teaspoon instant espresso powder for a coffeehouse vibe.
• Banana brownie: Swap the egg for 1/4 cup mashed ripe banana. Different texture, still delicious.
• PB swap: No hazelnuts? Use almond flour and swirl in a teaspoon of peanut butter for a Reese’s-adjacent moment.
• Dairy-free: Use plant milk and a plant protein.

  Add 1 teaspoon oil for extra moisture, IMO mandatory.

• Crunch factor: Sprinkle crushed hazelnuts on top after cooking for a satisfying bite.

FAQ

Can I make this without an egg?

Yes. Use 3 tablespoons liquid egg whites, 1/4 cup mashed banana, or 3 tablespoons applesauce. Egg whites keep it higher protein and more cake-like; banana/applesauce makes it denser and fudgier.

What type of protein powder works best?

Whey isolate gives the softest crumb and least dryness.

Plant-based blends (pea/rice) work well but typically need 1–2 extra teaspoons of milk to avoid a chalky texture.

How do I prevent a dry mug cake?

Don’t overcook, add a teaspoon of oil or a dollop of Greek yogurt to the batter, and check at 40 seconds, then in short bursts. If in doubt, slightly undercook—it continues to set as it rests.

Is hazelnut flour required?

It’s ideal for flavor, but almond flour is a great substitute. If using regular flour, reduce milk slightly and expect a less nutty taste.

Can I bake this in an oven?

Sure.

Use an oven-safe ramekin and bake at 350°F (175°C) for 10–12 minutes until just set in the center. Still quick, still tasty, fewer microwave vibes.

How much protein is in one mug cake?

Depending on your protein powder, expect roughly 20–30 grams of protein per cake. Add egg whites or Greek yogurt on top to push it higher.

Can I reduce the sweetener?

Absolutely.

Use half the amount or skip it if your protein powder is already sweetened. You can always add a drizzle of maple syrup or a few chips on top after cooking.

Wrapping Up

This Chocolate Hazelnut Protein Powder Mug Cake is the dessert hack that doesn’t derail your day: rich, fast, and macro-friendly with real “wow, that’s good” energy. Keep a premixed stash of dry ingredients and you’ve got a 90-second fix any time a chocolate craving ambushes you.

Customize the texture, play with fillings, and remember—slightly undercooked beats overcooked every time. Ready to flex your spoon? Your microwave awaits.