Chocolate Berry Protein Mug Cake with Egg Texture

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.In a separate bowl, whisk the egg lightly with the maple syrup (or honey), milk, and vanilla extract until well combined.

3.Add the wet mixture to the dry ingredients in the mug and stir thoroughly until a smooth batter forms with no lumps.

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

5.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.

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