Strawberries or rapsberriesfrozen and thawed or fresh
Fresh Banana slices
Chopped nutstoasted are best
Put ¼ cup of plain yogurt and the protein powder in a small mixing bowl and mix with a spoon until combined. The mixture will be very crumbly and dry at this point. Let it rest for a couple of seconds and then give it another good stir. At this point it will become smoother but still remain somewhat lumpy; set it aside to rest some more while you work on the cake.
Put all the ingredients for the Chocolate Cake in a small food processor. I used the chopping attachment that came with my stick blender, but something like a Ninja Master Prep or Nutri Ninja would very well do the trick.
Process until all the ingredients are well combined and turn into a thick and smooth chocolate batter. Transfer that batter to an oversize coffee mug or medium bowl. Make sure that your chosen container can hold at least 2 cups of liquid, else your beautiful cake runs the risk of going over.
Place a piece of paper towel over your mug and bake the cake in the microwave for 2 to 3 minutes, depending on how powerful your microwave is and how cooked you want your cake to be. 2 minutes in an average microwave will give you more of a Molten Lava cake, whereas 3 minutes will yield a perfectly baked, dense and chewy chocolate cake.
Take your cake out of the microwave oven and let it cool for a few minutes.
Meanwhile, give your yogurt glaze a final stir. At this point, it should be deliciously thick and smooth and creamy. Pour it right over your cake and garnish as desired.
Minute Chocolate Mug Cake with High Protein Yogurt Glaze https://thehealthyfoodie.com/minute-chocolate-mug-cake/