High-Protein Raspberry Mug Cake Recipe

Introduction

This high-protein raspberry mug cake is a quick and satisfying treat perfect for a cozy snack or breakfast. Ready in minutes, it combines the tangy freshness of raspberries with the richness of Greek yogurt and a boost of protein powder.

Ingredients

• 3 tbsp. all-purpose flour
• 2 tbsp. vanilla protein powder
• 1/2 tsp. baking powder
• Pinch of kosher salt
• 1 large egg
• 2 tbsp. plain whole milk Greek yogurt, plus more for serving
• 2 tsp. honey
• 1 tsp. finely grated lemon zest
• 10 fresh raspberries, divided, plus more for serving
• Cooking spray

Instructions

1. Step 1: In a small bowl, whisk together the flour, protein powder, baking powder, and salt. Add the egg, 2 tablespoons of Greek yogurt, honey, and lemon zest, mixing until combined. Gently fold in 6 of the fresh raspberries.
2. Step 2: Lightly spray a large microwave-safe mug with cooking spray. Pour the batter into the mug.
3. Step 3: Microwave on high for 30 seconds. Using a fork, mash the remaining 4 raspberries and arrange them on top of the batter.
4. Step 4: Microwave again until the cake begins to pull away from the sides of the mug and the top looks dry, about 30 seconds more. If the top is still wet, continue microwaving in 10-second increments. Let the cake cool slightly.
5. Step 5: Serve topped with extra Greek yogurt and fresh raspberries.

Tips & Variations

• Substitute vanilla protein powder with chocolate for a richer flavor, or use almond milk yogurt for a dairy-free option.
• Try adding a sprinkle of chopped nuts or dark chocolate chips for texture.
• If you prefer a sweeter cake, increase honey to 1 tablespoon.

Storage

This mug cake is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days. Reheat briefly in the microwave to warm before serving. Note that texture may change slightly after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Thaw them slightly and drain any excess juice before adding to the batter to prevent extra moisture.

What if I don’t have protein powder?

You can omit the protein powder and increase the flour to 5 tablespoons. The cake will be less protein-rich but still tasty.

High-Protein Raspberry Mug Cake Recipe

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★★★★★

4.5 from 104 reviews

• Author: lilan
• Total Time: 6 minutes
• Yield: 1 serving 1x
• Diet: Low Fat

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Description

This High-Protein Raspberry Mug Cake is a quick and nutritious single-serving dessert, perfect for a wholesome treat or post-workout snack. Packed with vanilla protein powder and fresh raspberries, it combines protein and fruity sweetness in a moist, fluffy cake cooked effortlessly in the microwave.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 tbsp. all-purpose flour
• 2 tbsp. vanilla protein powder
• 1/2 tsp. baking powder
• Pinch of kosher salt

Wet Ingredients

• 1 large egg
• 2 tbsp. plain whole milk Greek yogurt, plus more for serving
• 2 tsp. honey
• 1 tsp. finely grated lemon zest

Fruit

• 10 fresh raspberries, divided, plus more for serving

Other

• Cooking spray

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Instructions

1. Mix dry ingredients. In a small bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, and kosher salt to evenly combine the leavening agents and dry components.
2. Add wet ingredients and raspberries. Crack in the egg and add 2 tablespoons of plain whole milk Greek yogurt, honey, and finely grated lemon zest. Mix all ingredients thoroughly into a smooth batter. Fold in 6 of the fresh raspberries gently to distribute without crushing them.
3. Prepare the mug. Lightly spray a large microwave-safe mug with cooking spray to prevent sticking. Pour the prepared batter into the mug, spreading it evenly.
4. Microwave partially. Microwave the mug cake on high for 30 seconds. This initial cook sets the batter.
5. Add raspberries on top. After microwaving, use a fork to smash the remaining 4 raspberries slightly, then arrange them evenly on top of the semi-cooked batter to add extra juiciness and flavor.
6. Microwave until done. Return the mug to the microwave and cook for about 30 more seconds. Check if the cake begins to pull away from the sides of the mug and if the top looks dry. If wet batter remains, continue microwaving in 10-second increments until fully cooked but moist.
7. Cool and serve. Let the cake cool slightly to avoid burning. Top with additional Greek yogurt and fresh raspberries for an added creamy, fruity finish before enjoying.

Notes

• Microwave times may vary depending on the wattage of your microwave; adjust times accordingly to prevent overcooking.
• You can substitute vanilla protein powder with your preferred flavor or unflavored for variety.
• For extra moisture, add a teaspoon of unsweetened applesauce or milk if batter feels too thick.
• This recipe is best enjoyed fresh but can be stored covered in the refrigerator for up to 24 hours and reheated gently.

• Prep Time: 5 minutes
• Cook Time: 1 minute
• Category: Dessert
• Method: Microwaving
• Cuisine: American

Keywords: high-protein, raspberry, mug cake, quick dessert, protein powder, microwave cake, healthy dessert, single serving