Cinnamon Roll Protein Mug Cake

Ingredietns:

Cake-

• ¾ cup gluten free all-purpose flour
• 3 Tbsp OWYN Vanilla Plant Protein Powder
• 1 ½ tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp salt
• ¾ cup coconut milk
• 1 ½ Tbsp vegetable oil

Cinnamon Filling-

• 1 Tbsp vegan butter
• 3 tsp maple syrup
• 2 tsp ground cinnamon

Glaze-

• ¼ cup powdered monk fruit sweetener
• 1 – 2 Tbsp OWYN 20g Sea Salted Caramel Protein Shake

Method:

1. Grease 8 oz microwave-safe ceramic ramekins or mugs and set aside.

2. In a medium bowl, combine all cake ingredients together and mix until there are no lumps.

3. In a small microwave-safe bowl, add vegan butter, maple syrup, and ground cinnamon, and microwave until the butter melts (roughly 30 seconds). Stir well to mix.

4. Scoop 2 Tbsp of the prepared batter into the greased ramekins. Drizzle a tsp full of cinnamon filling over the batter. Top it with 2 Tbsp of batter again and finish with a swirl of cinnamon filling on top.

5. Microwave the mixture for 80 - 90 seconds until the toothpick inserted comes out clean.

6. Meanwhile, prepare the glaze by mixing powdered monk fruit sweetener and OWYN 20g Sea Salted Caramel Protein Shake until desired consistency.

7. Drizzle the glaze over the mug cake & enjoy!