Gingerbread mug cake w/ yogurt frosting and hazelnut white chocolate: 235 cal, 21.9g protein

Cake recipe:

15g vital wheat gluten (unflavoured protein powder would also work but it may not be as fluffy)
8g oat flour or whole wheat flour
10g vanilla protein powder
1 tsp cinnamon
3/4 tsp ginger
1/2 tsp baking powder
1/8 tsp baking soda
35g soy yogurt
40g soy/almond milk
1/2 tsp molasses
7 drops liquid stevia or 2 packets any sweetener

Combine dry ingredients in a ramekin and then add in wet. Microwave for 1 min 30, until springy.

For the cake alone: 179 cal and 19.8g protein

The yogurt frosting is just some soy yogurt, coconut milk, vanilla and stevia mixed together and the chocolate is ichoc brand hazelnut praline.

I’ve also had this without the frosting and just more chocolate melted on top, which I think I prefer to the frosting.

Warning: if you use both vital wheat gluten and whole wheat flour it may rise quite a lot… makes for a delicious spongy cake but you may be alarmed!