Chocolate Bliss in a Glass in 15 Minutes
Imagine a dessert that brings together the richness of double chocolate chunks and the creamy decadence of a chocolate vanilla yogurt—welcome to the world of the double chocolate chunk mug cake parfait. This isn’t just your typical chocolate cake in a cup; it’s a high-protein treat that will redefine your dessert game.
For those who can’t resist a chocolate cake dessert cup, this recipe is a dream come true. The journey begins with a microwaveable chocolate protein mug cake that’s done in just five minutes. As the cake bakes to fudgy perfection, you can whip up a smooth and luscious chocolate yogurt to complement it. The magic happens when you layer these two together, creating a brownie yogurt parfait that’s topped with light, airy whipped cream and finished with a sprinkle of chocolate shavings.
The best part? This entire indulgence comes together in under 15 minutes, making it the perfect quick treat to satisfy your chocolate cravings without derailing your healthy eating goals. Whether you’re enjoying it all in once sitting or enjoying it in batches, this double chocolate chunk mug cake parfait will have you questioning how something so delicious can also be so good for you.
So, what are you waiting for? Dive into this deliciously layered delight and experience the ultimate chocolate protein mug cake that’s as satisfying as it is indulgent.
Macros Per Serving
373 Cal | 41g Carbs | 9g Fat | 37g Protein
Recipe Card
Double Chocolate Chunk Mug Cake Parfait
Ingredients
Mug Cake:
- 15 g Oat Flour (Higher Harvest by H-E-B)
- 15 g Chocolate Protein Powder (Bluebonnet)
- 5 g Cacao Powder (Navitas Organics)
- ½ tsp Baking Powder
- 30 ml Protein Plant Milk (Good Karma)
- 8 ml Sugar Free Syrup
- 13 g Fudge Brownie Chocolate Bar (chopped (Gatsby’s))
Chocolate Yogurt:
- 113 g Vanilla Bean Whole Milk Greek Yogurt (Wallaby Yogurt)
- 15 g Chocolate Protein Powder (Bluebonnet)
- 5 g Cacao Powder (Navitas Organics)
Toppings:
- 5 g Fat Free Whipped Cream
- Chocolate Shavings
Instructions
Mug Cake:
- Add all your ingredients into a bowl (besides the chocolate chunks), and mix until smooth.15 g (2 tbsp) Oat Flour, 15 g (2 tbsp) Chocolate Protein Powder, 5 g (1 tsp) Cacao Powder, 1/2 tsp Baking Powder, 30 ml (2 tbsp) Protein Plant Milk, 8 ml (2 tsp) Sugar Free Syrup
- Add in the chocolate and mix again. Tap it on the counter to flatten.13 g (0.45 oz) Fudge Brownie Chocolate Bar
- Microwave for 30-45 seconds. You want to undercook it just a little to have that gooey texture.
Chocolate Yogurt:
- In a bowl, mix together your yogurt, protein powder, and cacao powder until smooth.113 g (0.5 cups) Vanilla Bean Whole Milk Greek Yogurt, 15 g (2 tbsp) Chocolate Protein Powder, 5 g (1 tsp) Cacao Powder
- In a jar or glass, add in a dollop of your yogurt. Then scoop out some cake and add a layer. Repeat again with yogurt and cake until finished.
Toppings:
- Add on your whipped cream and some chocolate shavings.5 g (1 tsp) Fat Free Whipped Cream, Chocolate Shavings
- You can either enjoy immediately or let it sit in the fridge for 15-30 minutes to chill and thicken even more.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
DID YOU MAKE THIS RECIPE?
Be sure to tag @tishasveggieeats on Instagram and hashtag #tishasveggieeats!
