Ingredients

• 1 tbsp ground flaxseed
• 3 tbsp water
• 32g chocolate protein powder (I use Vega sport protein – chocolate)
• 1 1/5 tbsp cocoa powder
• 1 tbsp all purpose flour
• 1/2 tsp baking powder
• 1/4 cup coconut milk
• 1 tbsp maple syrup
• 1 tbsp cocowhip (optional)
• Sliced strawberries (optional)

Instructions

1. Make the flax egg: In a small bowl, combine 1 tbsp of flaxseed and 3 tbsp cold water. Let rest for 5 minutes to thicken.
2. Make the cake: Combine 32g chocolate protein powder, 1 1/5 tbsp cocoa powder, 1 tbsp flour, and 1/2 tsp baking powder in a heat safe mug.
3. Finish the cake: Add flax egg, 1/4 cup coconut milk, and 1 tbsp maple syrup to the mug. Mix to combine.
4.  Cook: Cook in the microwave for 1-minute on high. Alternatively, bake it in the oven at 350°F for 15-18 minutes.
5. Allow to cool for 5 minutes.
6. Serve with cocowhip and sliced strawberries on top. Enjoy!

*Caloric and nutritional values will change based on exact ingredients and amounts used.