Chocolate Berry Protein Mug Cake with Vegan Coconut Cream

1.In a microwave-safe mug (roughly 12 oz capacity), combine the oat flour, chocolate whey protein powder, unsweetened cocoa powder, baking powder, and a pinch of salt. Stir well to evenly distribute the dry ingredients.

2.Add the maple syrup (or honey), vegan coconut cream, milk, and vanilla extract to the dry ingredients in the mug. Mix thoroughly until a smooth batter forms with no lumps.

3.Gently fold in the mixed berries and chopped dark chocolate pieces, distributing them evenly throughout the batter.

4.Microwave the mug on high power for 60 to 75 seconds. Check the cake by inserting a toothpick or fork into the center; it should come out mostly clean with a few moist crumbs. If undercooked, microwave in additional 10-second increments until done, being careful not to overcook.

5.Allow the mug cake to cool for 2 minutes before eating, as it will be very hot. Optionally, top with a small dollop of vegan coconut cream or a few extra fresh berries for garnish.

6.Enjoy your warm, protein-packed chocolate berry mug cake with a creamy, vegan coconut cream twist as a quick and healthy dessert or snack.