NUTRITION

SERVINGS

INGREDIENTS

2.5 scoops Vanilla Orgain plant-based protein powder

0.5 cup liquid egg whites

0.5 cup oat flour

0.75 cup nonfat Greek yogurt

2.5 tbsp creamy peanut butter

2 tbsp unsweetened cocoa powder

2 tbsp agave nectar

1 tsp baking powder

0.13 tsp sea salt

PREPARATION

• 1

  In a large microwave-safe mug or bowl, whisk together the protein powder, oat flour, 1 tablespoon of cocoa powder, baking powder, and sea salt until well combined.

• 2

  Stir in the liquid egg whites, 0.25 cup of the Greek yogurt, and 1 tablespoon of the agave nectar until a smooth, thick batter forms.

• 3

  Place the mug in the microwave and cook on high for 90 to 120 seconds, or until the cake has risen and the center is set but still slightly springy to the touch.

• 4

  While the cake cools for a minute, prepare the frosting by mixing the remaining 0.5 cup of Greek yogurt, peanut butter, the remaining 1 tablespoon of cocoa powder, and the remaining 1 tablespoon of agave in a small bowl until creamy.

• 5

  Spread the chocolate peanut butter frosting generously over the top of the warm mug cake and serve immediately.