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Protein dot cake in a jar decorated with sprinkles.
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Protein Dot Cake

This Protein Dot Cake is a high-protein twist on the viral dessert trend! Made with simple ingredients and perfectly portioned for one, it's an easy, satisfying sweet treat ready in minutes.
Course Dessert
Cuisine American
Keyword protein dot cake
Prep Time 4 minutes
Cook Time 1 minute
Cool Time 5 minutes
Total Time 10 minutes
Servings 1 cake
Calories 390kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the Mug Cake

  • 1/4 cup oat flour
  • 1 Tbsp. almond flour
  • 2 Tbsp. cake batter protein powder, vanilla works too
  • 1 Tbsp. brown sugar, or sweetener of choice like honey or maple syrup, if using liquid sweetener add in with the liquid ingredients
  • Pinch of salt
  • 1/2 tsp. baking powder
  • 1/4 cup milk, cows milk, oat, or almond
  • 1 egg white
  • 1 tsp. melted coconut oil
  • 1/2 tsp. vanilla extract

For the Frosting

  • 1 (5 oz.) container plain Greek yogurt
  • 2-3 Tbsp. Cool Whip
  • Splash of vanilla extract
  • Honey or maple syrup, to taste
  • 1 Tbsp. protein powder, optional

For Topping

  • Rainbow nonpareils
US Customary - Metric

Instructions

  • Mix the dry ingredients: In a microwave-safe mug, whisk together the oat flour, almond flour, protein powder, brown sugar, salt, and baking powder.
    1/4 cup oat flour, 1 Tbsp. almond flour, 2 Tbsp. cake batter protein powder, 1 Tbsp. brown sugar, Pinch of salt, 1/2 tsp. baking powder
    Side-by-side image of mixing dry ingredients together in mug.
  • Add wet ingredients: Add the milk, egg white, melted coconut oil, and vanilla extract and mix until smooth and no dry streaks remain.
    1/4 cup milk, 1 egg white, 1 tsp. melted coconut oil, 1/2 tsp. vanilla extract
    Side-by-side image of adding wet ingredients to dry ingredients and mixing until combined.
  • Microwave: Microwave for 60 seconds first Start Timer. Then continue microwaving in 15-second intervals until the cake is set and no longer wet on the top, about 90 seconds total, depending on your microwave. Be careful not to overcook, or the cake can become dry.
    Side-by-side of microwaving mug cake until it's done.
  • Cool the cake: After a few minutes, carefully invert the mug cake onto a plate or cutting board. Slice in half horizontally to create 2 cake layers. Allow to cool completely before frosting. You can pop it in the freezer for a few minutes to speed this up.
    Side-by-side image of dumping mug cake onto plate and cutting it in half to let it cool.
  • Make the frosting: In a small bowl, stir together the Greek yogurt, Cool Whip, vanilla, honey or maple syrup, and more protein powder (if using). Taste and adjust sweetness as desired. You can also just mix this directly in the little 5 oz. container of yogurt to save on dishes which is what I usually do!
    1 (5 oz.) container plain Greek yogurt, 2-3 Tbsp. Cool Whip, Splash of vanilla extract, Honey or maple syrup, 1 Tbsp. protein powder
    Side-by-side image of mixing frosting ingredients together in small mixing bowl.
  • Assemble: Place one cake layer into a ramekin or small serving dish. Spread about half of the frosting on top. Add the second cake layer, then spread the remaining frosting over the top and sides.
    Three images showing how to assemble dot cake starting with a cake layer on the bottom, then adding frosting and another layer of cake and frosting.
  • Decorate + enjoy: Generously coat with rainbow nonpareils and dig in!
    Rainbow nonpareils
    Decorating the top of the mug cake with rainbow nonpareil sprinkles.

Notes

  • Cake batter protein powder gives the most “birthday cake” flavor
  • Microwave times can vary greatly, so be sure to start checking at the 60-second mark, and then microwave in little bursts from there. 
  • Cooling the cake before frosting helps prevent the frosting from melting, so be sure not to skip that step :) 
  • Macros: calories : ~390, protein ~35-40g, carbs: ~28, fat: ~12g

Nutrition

Serving: 1cake | Calories: 390kcal | Carbohydrates: 28g | Protein: 40g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 94mg | Sodium: 490mg | Potassium: 440mg | Fiber: 4g | Sugar: 32g | Vitamin A: 351IU | Calcium: 625mg | Iron: 5mg