Single-Serve Sticky Toffee Pudding Mug Cake
Who knew indulgence could fit neatly into a mug? Get ready for the ultimate sweet treat: a Single-Serve Sticky Toffee Pudding Mug Cake. This isn’t just any mug cake—it’s a guilt-free treat with 23g of protein. Imagine diving into a dessert that’s not only quick and easy but also packs a healthy punch. Soft and fluffy cake, topped off with a creamy cold protein vanilla ice cream, and drizzled with a warm and velvety smooth sticky toffee sauce. What more could you ask for?
Servings: 2 Mug Cakes
Calories: 286.9kcal
Ingredients
Date Paste:
- 60 g Whole Dates (Joolie’s)
- 1-2 tbsp Hot Water
Mug Cake:
- 30 g Oat Flour (Higher Harvest by H-E-B)
- 28 g Unflavored Protein Powder (Quest)
- 80 ml Protein Plant Milk (Good Karma)
- ½ tsp Baking Powder
- 1 tsp Vanilla Extract
Sticky Toffee Sauce:
- 28 g Nonfat Greek Yogurt (Siggi’s)
- 15 ml Protein Plant Milk (Good Karma)
- 7 g Unflavored Protein Powder (Quest)
- 7 g Unsalted Butter (Vital Farms)
- 32 g Zero Calorie Brown Sugar (H-E-B)
- 10 g Coconut Sugar (Big Tree Farms)
To Top:
- 2 Scoops Protein Vanilla Ice Cream
- Flaky Sea Salt
Instructions
Date Paste:
- Remove the seeds from your dates and add to a blender.60 g (4) Whole Dates
- Pour in 1 tbsp of hot water and blend. You want a paste consistency so add more water if needed.1-2 tbsp Hot Water
Mug Cake:
- In a bowl, add in your oat flour, protein mix, date paste, and milk. Mix until it’s smooth.30 g (0.25 cups) Oat Flour, 28 g (0.25 cups) Unflavored Protein Powder, 80 ml (0.3 cups) Protein Plant Milk
- Add in the baking powder and vanilla extract. Mix again until smooth.1/2 tsp Baking Powder, 1 tsp Vanilla Extract
- Grab two ramekins and slightly spray with oil. Wipe down and evenly coat with a paper towel. Pour in your batter evenly into both bowls or you can make this in an actual mug!
- Microwave for 45-60 seconds. Times will vary depending on your microwave so keep an eye on it. I like to start with 30 seconds and keep adding on 15 seconds until the top looks cooked.
Sticky Toffee Sauce:
- In a blender, add in your yogurt, milk, and protein powder. Blend until smooth. This will be your “heavy cream” for the sauce.28 g (0.25 cups) Nonfat Greek Yogurt, 15 ml (1 tbsp) Protein Plant Milk, 7 g (1 tbsp) Unflavored Protein Powder
- In a small pot, add in your butter on low heat and melt. Then add in the brown sugar and mix the two together.7 g (0.5 tbsp) Unsalted Butter, 32 g (8 tsp) Zero Calorie Brown Sugar
- Then pour in your “heavy cream” and cook until nice and creamy with no lumps.
- Finally, add in your coconut sugar to bring in that rich brown color.10 g (2 tsp) Coconut Sugar
To Serve:
- Flip your mug cake over and lightly tap the top so it can easily slide out into a plate.
- Top with a scoop of your ice cream to each cake and then drizzle on the warm toffee sauce.2 Scoops Protein Vanilla Ice Cream
- Finally, finish it off with some flaky sea salt and enjoy your beautiful creation!Flaky Sea Salt
Video Tutorial
Nutrition Information
Single-Serve Sticky Toffee Pudding Mug Cake
Serving Size
1 Mug Cake
Amount per Serving
Calories
286.9
% Daily Value*
Fat
5.4
g
8
%
Saturated Fat
2.3
g
14
%
Cholesterol
19.9
mg
7
%
Sodium
213.4
mg
9
%
Potassium
336
mg
10
%
Carbohydrates
47.6
g
16
%
Fiber
4.1
g
17
%
Sugar
21.7
g
24
%
Protein
23.1
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.