Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting (To Celebrate My 23rd Birthday!)

I’m turning 23 today! 😆  WHOOP WHOOP! 🎁🎉🎈

Right now, I’m in California with my family to celebrate.  This is my first time visiting San Francisco and I love it so far 👌

Enough about my birthday.  Let’s talk CAKE 🎂🍴

Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting (refined sugar free, low carb, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

These last few weeks have been really tough on me…  for the most part, physically.

I’m a homebody, not doubt about it.  That’s why blogging is the perfect job for me.  I get to sit on the couch in my pajamas and cuddle with Cherry.  Even in college where I walked more than 3 miles every day on campus, I was sitting in my classes and at home.  Now, I’m working at a restaurant.  Out of the blue (to my body), I’m on my feet for 8+ hours a day running around a kitchen.  Because the restaurant needed a large quantity of ice cream for a special event, I worked 7 days a week for 2 weeks straight.  I’m so surprised I didn’t curl up on the kitchen floor to cradle my poor little feet.

I’m sorry, I’m done whining.  The point is, I’ve been so exhausted lately, it’s hard for me to stand around in my OWN kitchen to cook and bake.  I just want to preserve my feet, if that makes any sense?  Haha.

Lately, mug cakes have saaaaved my liiiife 🙌

They’re healthy, refined sugar free, high protein and gluten free 👌

You guys sure know I love using protein powder time to time.  There are a bajillion different things you can make with protein powder, like smoothies, shakes, muffins, cakes, fudge, ice creams, frostings, etc.  I think my absolute favorite application was probably that Healthy All-Purpose Vanilla Bean Icing recipe.  That’s the recipe that I used to inspire the Matcha Frosting you see here.

The Matcha Cake 🍵🎂 alone is interesting and unique, but it needed a little oomph.  And that’s exactly what the frosting adds.

OOMPH.

A TON OF OOMPH!

The frosting recipe actually makes ~2x more than what is pictured.  I ended up eating all the frosting you see in the picture with just half of the cake, so I finished off the frosting once I had half of the cake left halfway down the mug.

I love me some furrrosting 😉

And healthy frosting?  Give it ALL to me.  Now.  Like, ASAP.

Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting (refined sugar free, low carb, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

1 serving

Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting

Ingredients:

Cake:

  • 28g (¼ cup) Coconut Flour
  • 1 tsp Organic Matcha Powder
  • ½ tsp Double-Acting Baking Powder
  • 4 packets Sweetener (Truvia, Organic Stevia, etc.)
  • pinch of Salt
  • ⅓ cup Unsweetened Vanilla Almond Milk
  • 62g (¼ cup) Unsweetened Applesauce
  • 1 Large Organic Egg
  • 1 tsp Vanilla Extract
  • 5 drops Almond Extract

Frosting:

  • 29g (1 scoop) Vanilla Whey Protein Powder
  • 18g (2 tbs) Powdered Erythritol (or ~2 packets Sweetener)
  • 7g (1 tbs) Coconut Flour
  • 1 tsp Organic Matcha Powder
  • 76g (⅓ cup) Plain, Nonfat Greek Yogurt
  • ½ tsp Vanilla Extract
  • 5 drops Almond Extract

Directions:

For the Cake:

  1. In a small bowl, whisk together the coconut flour, matcha powder, baking powder, sweetener and salt.
  2. In a medium-sized bowl, whisk together the milk, applesauce, egg and extracts.  Dump the dry ingredients over the wet ingredients and whisk well.
  3. Pour the mixture into a large mug and microwave for ~4 minutes, or until the surface of the cake springs back when tapped.  Let cool slightly, then enjoy!

For the Frosting:

  1. In a small bowl, stir together the protein powder, powdered erythritol, coconut flour and matcha.
  2. Add the yogurt and extracts and whisk well.  Frost!

Here’s the nutrition label for the cake AND frosting together:

Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting (refined sugar free, low carb, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

That’s what I call a balanced, filling breakfast 🙌🍴

Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting (refined sugar free, low carb, gluten free) - Healthy Dessert Recipes at Desserts with Benefits

Have an awesome day today!

Hopefully it includes some cake 🎂

Because that’s what it means for me 😏💕

30 comments on “Healthy Single-Serving Matcha Microwave Cake with Matcha Protein Frosting (To Celebrate My 23rd Birthday!)

  1. Just discovered your blog today, and I can’t wait to try out some of these recipes! I’ve already saved a bunch of them and it’s going to be hard to choose which one to try out first.. everything looks so good! Thank you for sharing them with the world! Happy birthday! 🙂

  2. I like your fancy little moving graphic up there! And I bet you’re feet are proud that the ice cream served at ACL for your restaurant you work at was made by your hands. That’s something, right? Looking forward to hearing all about your CA trip!

  3. Happy birthday and welcome to SF!

  4. Happy Birthday! I love your blog and use the recipes often. Mug cakes made in the microwave are an idea from the goddesses. But what is matcha powder? Can I use any old protein powder or is it a specific kind of protein powder?

  5. Single serving mug cakes are my weakness, and thankfully this recipe is super healthy!  I love matcha, so this cake is right up my alley!  Happy Birthday to you!

  6. Sorry this is late but HAPPY 23RD BIRTHDAY!!! <3 You're such an inspiration to me!

  7. Mmm, that looks so yummy! I love how you pipe the cream because it looks soo DELISH! Also, happy belated birthday too. 😀 I hope you had an awesome day!!

  8. I doubled the recipe for this and divided them among 10 cupcake liners, and they’re baking in the oven as I’m typing this! I’ll definitely let you know the results. 😀

  9. Pingback: Healthy Single-Serving Mocha Microwave Mug Cake (Gluten-free, Grain-free, High-fiber, High-protein, Refined sugar-free) | The Golden Graham Girl

  10. Any advice for those of us who don’t have a microwave?
    I’d love to make this…thanks!

  11. Ohhh I have another question:
    The whey protein powder in the frosting, is that for thickening or just for a protein boost? In the past, I’ve found that only vegan proteins work as thickeners…I guess my other questions, then, are: is the coconut flour enough of a thickener and does the whey thicken the frosting or just boost the protein/added for flavour? Thanks and happy very late birthday.

    • I’m pretty sure this can be made in the oven as well! I’d recommend baking it at 350 degrees Fahrenheit for ~25-35 minutes, or until the surface springs back when tapped.
      The protein powder in the frosting not only thickens the frosting, but adds a little boost of protein. I don’t think the coconut flour is enough to thicken, and adding more might make the frosting gritty.
      Thank you so much Sophie! You’re awesome 😀

  12. Thanks to recipes like yours I eat ‘cake’ all day long and looking in the best shape of my life. love your recipes

  13. This looks heavenly I need it!

  14. Anything make substitute for the yogurt?? And is your protein powder sweetened? Just wondering as I try to adjust this recipe for my dietary needs. 🙂

  15. Omg I’m so glad I’ve just found your blog, I am so going to try these! As if your only 23, I didn’t know my head from my arse when I was that age, let alone create stunning recipes-your page looks Amazing, my kids are going to think I’m the bees knees!! 😉

  16. Happy belated birthday Jessica!! Hope you have a lovely birthday…Can’t wait to try this recipe..I just tried your chocolate buckwheat pancakes recipe with much success!! Thanks 🙂

  17. This was good, thank you, but I had to make some changes because the batter was so thin. You mug looks small, did you divide your batter between a few mugs? I put mine in a HUGE mug and I’m glad I did. This was enough for at least 3 mug cakes, maybe four if you use smaller mugs. It only took 2 mins in the microwave. I also had to add more flour bc the batter was so thin, I’d cut the milk down to 1/8-1/4 cup next time. I will also double the green tea next time because I couldn’t taste the green tea.

    • The mug I used in the pictures is actually a very large mug, probably 16oz or so? In a smaller mug you’ll need to microwave it for less time.
      Did you make any ingredient substitutions? The batter should not be thin at all… coconut flour is SUPER absorbent.
      And what kind of matcha did you use? Or did you use green tea? Green tea and matcha are different — matcha has a stronger flavor than tea and provides a better color 🙂
      Best,
      -Jess

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