Strawberry Protein Mug Cake

• FOR THE CAKE:
• 3 Tablespoons White Whole Wheat Flour
• 1 Tablespoon Strawberry Protein Powder
• 1/4 teaspoons Baking Power
• 1 pinch Salt
• 4 teaspoons Honey
• 1/2 Tablespoons Coconut Oil
• 2 teaspoons Vanilla Greek Yogurt
• 1-1/2 Tablespoon Unsweetened Vanilla Almond Milk
• FOR THE FROSTING:
• 2 Tablespoons Vanilla Greek Yogurt
• 2 Tablespoons Strawberry Protein Powder
• Truvia (or Sweetener Of Choice) To Taste

1. 1. In a medium bowl, stir together the white whole wheat flour, protein powder, baking powder and salt. Set aside.
2. 2. In a small, microwave safe bowl, melt the honey and coconut oil in the microwave (this will take about 30 seconds).
3. 3. Make a well in the center of the dry ingredients and pour in the honey mixture, Greek yogurt and almond milk. Stir until smooth and well combined.
4. 4. Lightly spray a mug (mine was 12 ounce size) with cooking spray and add the batter. Smooth the top. Microwave for 1 minute and 10 seconds, watching the microwave closely to make sure that your cake isn't exploding. Remove mug from microwave.
5. 5. Let cake cool for 1 minute. Stir together frosting ingredients in a small bowl.
6. 6. Top with frosting and devour!
7. Notes: Microwaves vary, so yours may need less or more cook time. Mine is 1000 watts and was perfect at 1 minute and 10 seconds. I would suggest trying that and watching it closely while it cooks. Then, if it's still a little wet after 1 minute and 10 seconds, try microwaving it in 10 second intervals until it's done.

cake, flour, ubc, salt, honey, coconut oil, vanilla, vanilla almond milk, frosting, vanilla

Taken from tastykitchen.com/recipes/desserts/strawberry-protein-mug-cake/ (may not work)