Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting
This Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting is soft, fluffy, and lightly sweet—ready in under 5 minutes. Made with wholesome ingredients and topped with a creamy protein-packed frosting, it’s the perfect portion-controlled dessert when you want something cozy, nourishing, and fast.
Ingredients
- Matcha Microwave Cake
- 3 tablespoons oat flour
- ½ teaspoon baking powder
- ½ –1 teaspoon culinary-grade matcha green tea powder
- Pinch of salt
- 1 large egg or 2 tablespoons egg whites
- 2 tablespoons milk of choice almond, oat, or dairy
- 1½ tablespoons maple syrup or honey
- ½ teaspoon vanilla extract
- Matcha Protein Frosting
- 3 tablespoons Greek yogurt or dairy-free yogurt
- 1 tablespoon protein powder vanilla or unflavored
- ¼ teaspoon matcha powder
- 1 –2 teaspoons maple syrup or honey
- Splash of milk if needed for texture
Instructions
- Make the Matcha Cake
- Lightly grease a microwave-safe mug or small ramekin.
- In the mug, whisk together oat flour, baking powder, matcha powder, and salt.
- Add egg, milk, maple syrup, and vanilla extract.
- Stir until smooth with no dry spots.
- Microwave on high for 60–75 seconds, depending on microwave strength.
- Let the cake rest 30–60 seconds to finish setting.
- Make the Matcha Protein Frosting
- In a small bowl, mix yogurt, protein powder, matcha powder, and sweetener.
- Stir until smooth and creamy.
- Add a splash of milk if needed to thin slightly.
- Spread or dollop frosting over the warm cake.
Notes
- Start with less matcha if you’re sensitive to bitterness.
- Slight undercooking is better than overcooking—microwave cakes firm up as they rest.
- For best texture, enjoy fresh.