Any fellow strawberry shortcake fans out there? This little dessert is a body builder in disguise, and it is virtually shame-free. From the moist, strawberry sprinkled cake to the sweetened yogurt oozing over the top, everything in this cake is made of “clean” ingredients that will actually feed your body with what it needs to grow muscle: protein! It is the perfect post-workout snack if you had a late gym session or if you need a little guiltless pleasure when that nighttime sweet tooth creeps up on you. Since casein protein digests slowly, it will feed your muscles through the night! Bonus!
Lately, I can’t get enough of mug cakes. Genius.
Strawberry Shortcake Casein Protein Mug Cake
Serves: 1 person
Calories per Serving: 315
Macros: 19g of Carbs
11g of Fat
35g of Protein
For the Cake:
- 1 ½ Tbsp Coconut Flour
- 1 Scoop Vanilla Casein Protein Powder
- ½ tsp Baking Powder
- Stevia, to taste
- ¼ Cup plus 1 Tbsp Unsweetened Almond Milk
- 1 Tbsp Unsweetened Natural Apple Sauce
- 1 Egg
- ½ tsp Vanilla Extract
- 1 Strawberry, cubed
For the Topping:
- 2 Tbsp Nonfat Greek Yogurt (I use Fage 0%)
- ½ Tbsp Unsweetened Almond Milk
- ⅛ tsp Vanilla Extract
- Stevia, to taste
- 2-3 Strawberries, cubed
- ½ Tbsp Unsweetened Coconut, shredded or chopped
In a coffee mug, mix the ingredients for the cake, first dry then wet, making sure it is thoroughly blended. Mix in the cubed strawberry. Batter is relatively thick. Microwave for 3 minutes.
In the meantime, prepare the topping. In a bowl, combine the greek yogurt, unsweetened almond milk, vanilla extract, and stevia. Let chill until cake is finished.
Top the mug cake with the “icing” mixture and garnish with cubed strawberries and the coconut. Enjoy!
- When the cake finishes cooking in the microwave, let it cool for a few minutes in the mug before flipping it onto the plate. It allows it to cook a little more and really set! I also find that this makes it easier to remove it from the mug.
- If you don’t have casein protein handy, you can substitute it for whey protein. I have not done this, but you may have to tweak the recipe a bit to get the desired consistency. In my experience, I have needed less liquid when baking with whey.