90-Second High Protein Frosted Fudgy Chocolate Cake

a personal sized high protein chocolate cake on a plate with raspberries

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90-Second High Protein Frosted Fudgy Chocolate Cake

A soft, fudgy high protein chocolate cake made in 90 seconds with a thick, creamy chocolate yogurt frosting.

Course Dessert, Snack

Cuisine American

Keyword 90 second cake, healthy chocolate cake, high protein chocolate cake, microwave chocolate cake, protein mug cake

Prep Time 5

Cook Time 2

Total Time 7

Servings cake

Calories 430kcal

Author Chef Josh

Ingredients

Cake

1 large egg
2 tablespoon Greek yogurt
1 tablespoon honey maple syrup, or sweetener of choice
1 tablespoon oat flour almond flour, or all-purpose flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon vanilla extract
Pinch of salt

Frosting

⅔ cup Greek Yogurt
1 scoop Protein Powder of your choice
3 tablespoon unsweetened cocoa powder

Optional Frosting Add On

2 tablespoon honey, maple syrup, or sweetener of choice if you prefer sweeter frosting

Instructions

Prepare the batter: Lightly grease a microwave-safe bowl or mug, then whisk together the egg, Greek yogurt, and sweetener until smooth.
Add dry ingredients: Add the flour, cocoa powder, baking powder, vanilla extract, and salt, then whisk until fully smooth and lump-free.

Note! After whisking everything together, make sure the batter only fills half of the container as it will double in size in the microwave. If you have extra batter, use another container. :)

Cook the cake: Microwave on high for 90 seconds until the center is set but slightly soft, or bake at 350°F for 15–20 minutes.
Rest the cake: Let the cake sit for 2–3 minutes, then remove from the bowl and allow it to cool slightly.
Make the frosting: Mix the Greek yogurt, protein powder, cocoa powder, and sweetener (if using) until thick and smooth.
Assemble the cake: Slice the cake in half, spread frosting between the layers, stack, and frost the outside evenly.
ENOY!

Video

Notes

After whisking everything together, make sure the cake batter only fills half of the container as it will double in size in the microwave.
The big thing here is timing. Go past 90 seconds and you lose that soft center, and once it dries out, there’s no fixing it.
Use the thickest yogurt you can find. If I’m being honest, that’s what makes the frosting actually feel like frosting instead of just flavored yogurt.
If you want to take it further, a drizzle of my Easy 2-Ingredient Caramel Sauce on top adds a completely different layer without much extra work.
Also, letting the cake chill for an hour changes everything. The texture tightens up and becomes more fudgy, closer to something like my High-Protein Microwave Chocolate Lava Cake, just more structured.

Nutrition