Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting (+ Video!)
Guys. Hold onto your pants because your life is about to change… you can make this Single-Serving Matcha Microwave Cake with Matcha Protein Frosting in less than 5 minutes flat! Oh yes, mah peeps. This super moist and fluffy, sweet and delicious cake can be ALL YOURS, no sharing required. Oh, and it’s healthy too! The entire recipe has just 180 calories and 3g of fat, plus a whopping 19g of satiating protein, 7g of filling fiber, and zero added sugar. *falls to knees and bows*
Thanks to Nuts.com for sponsoring this post, and thank YOU for supporting the brands that keep Desserts With Benefits going! All opinions are mine and mine alone.
I’ve been so exhausted lately thanks to my (heavier than usual) work load, lots of upcoming traveling (for work, not vacation, sadly), and me stressing over random “adulty” things (possibly need to get a new car as I’m driving my current one into the ground… trying to decide whether or not to renew my lease or move… taxes… bills… aaaaand starting my THIRD cookbook!). All this stress just makes me want something sweet in front of my face at. all. times.
And that’s where mug cakes come in. These super fast and easy cakes have saaaaved my liiiife. They’re sugar free, they’re gluten free, and high in protein and fiber. Perfect for when you’ve got a raging sweet tooth and want to satisfy it the healthy way.
But let’s talk cake. This Single-Serving Matcha Microwave Cake. It’s so dang fluffy, moist, and springy too — just like a cupcake — only green from the matcha. Oh, and much unlike a cupcake, this recipe doesn’t have any butter, oil, sugar, or flour. Yessir, you butta believe it. This cake is refined sugar free, low carb, low fat, high protein, high fiber, and gluten free.
For the cake…
Instead of butter or oil, I used unsweetened applesauce.
Instead of sugar, I used organic stevia.
Instead of flour, I used Nuts.com Coconut Flour.
For the frosting…
Instead of butter and cream cheese, I used Greek yogurt.
Instead of powdered sugar, I used vanilla protein powder.
And of course, for the beautiful green color and vibrant matcha flavor, I used Nuts.com Matcha Powder!
I love baking with coconut flour — and so many of you have asked me to bake with it more! — because it’s got a great flavor and can yield a super fluffy baked good. It’s also got a natural sweetness (without the added sugar), and is low carb, high fiber, and gluten free with a decent amount of protein.
And I KNOW y’all love matcha. Almost all of my matcha recipes have been pinned over 10k times! Like my Matcha Chia Seed Pudding, my Matcha Protein Bars, Raw Matcha Fudge, and Matcha Overnight Oats. Throughout the years that I’ve been blogging and developing recipes, I’ve made my way through quite a bit of matcha… I’ve tried probably over a dozen brands. While the flavor between all of them have been pretty consistent (strong, earthy, complex), what’s never consistent is the color. Some matcha yields a yellowish-green color, some yields a faded brownish-green, and sometimes you strike gold and get a bright and vibrant green!
I struck gold with Nuts.com’s Matcha Powder. Dang you guys, it’s SO GREEN. Thanks chlorophyll!
LOOK AT THE FLUFFINESS!
And to make this Matcha Microwave Cake even more decadent, I topped it off with a Matcha Protein Frosting. While the cake alone is already unique and delicious, like I said before, I’m a little stressed at the moment and wanted a little extra oomph. And when you add a lil’ frosting, you add a lil’ oomph.
And if frosting = oomph, then this Matcha Protein Frosting = A TON OF OOMPH OOMPH OOMPH!
Can you tell I love me some furrrosting. And healthy frosting? Give it all to me NOW. But for reals, gimme it ASAP 😉
This Single-Serving Matcha Microwave Cake is so dang fluffy, moist, and springy -- just like a cupcake! This recipe doesn't have any butter, oil, sugar, or flour. Yes, you read that correctly... this cake is refined sugar free, low carb, low fat, high protein, high fiber, and gluten free too!
In a bowl, whisk together the coconut flour, matcha powder, baking powder, sweetener, and salt.
Whisk in the almond milk, applesauce, egg white, and extracts until completely smooth.
Scoop batter into a mug and microwave on high for 2 minutes, or until the surface of the cake springs back when tapped. Let cool while you make the frosting.
In a bowl, whisk together the protein powder, sweetener, and matcha powder.
Whisk in the yogurt and extracts until completely smooth. Frost the cake (and add whatever extra toppings you like, such as mini chocolate chips, sliced almonds, fresh raspberries, etc.) then dig in!
To measure coconut flour, scoop it up with a measuring cup and level it off with a knife. Don't pack it into the measuring spoon.
A super fluffy and filling FROSTED cake with only 180 calories and 3g of fat, plus a whopping 19g of protein, 7g of fiber, and zero added sugar?!? Now that’s what I call a balanced breakfast! But this totally works as dessert too. And lunch. And a midday snack. And a nighttime snack… okay I’m done.
Watch me make this Matcha Microwave Cake on camera!
Have an awesome day y’all! Hopefully it includes this Matcha Microwave Cake. Because that’s what it means for me. Enjoy!
With love and good eats,