You’re less than ten minutes away from a scrumptious, grain-free matcha mug cake! It’s paleo friendly, dairy free, and sweetened with honey or maple syrup.
Used in this recipe:
Matcha Mug Cake
You're less than ten minutes away from a scrumptious, grain-free matcha mug cake! It's paleo friendly, dairy free, and sweetened with honey or maple syrup.
Ingredients
- 1 teaspoon butter, ghee, or coconut oil
- 1 teaspoon matcha
-  2 tablespoons honey or maple syrup
- 1 tablespoon milk of choice (dairy, almond, coconut, etc.)
- 1 teaspoon vanilla extract
- 1 large egg
- Pinch of sea salt
- 1/4 cup lightly packed almond flour
- 1/8 teaspoon baking soda*
- 1/8 teaspoon cream of tartar
- 1 heaping tablespoon chocolate chips (optional)
- Fresh strawberries, for serving
Instructions
- Put the butter, ghee, or coconut oil in a large microwave safe mug. Microwave for 10-20 seconds, or just until the butter is melted. Stir in the matcha. Add the honey, milk, and vanilla and beat thoroughly with a fork. Crack the egg into the mug and beat again. Beat in the almond flour, baking soda, and cream of tartar. It's okay if there are a few small lumps. If you are using chocolate chips, stir them in.
- Microwave for about 2 minutes, or until the cake is set and pulling away from the sides of the mug, but still a little jiggly. Don't worry if the top is not completely dry.
- Let cool for at least five minutes. Enjoy the cake directly from the mug, or loosen with a small spoon and unmold onto a plate. Top with a fresh strawberry if desired and serve warm.
Notes
*To measure 1/8 of a teaspoon, I just use my 1/4 teaspoon measure and fill it about halfway.
If you don't like matcha or don't have any on hand, try a double chocolate mug cake! Omit the matcha and add 1 tablespoon plus 1 teaspoon of unsweetened cocoa powder when you add the almond flour. Also, make sure to use the chocolate chips. This mug cake may need an extra 10-20 seconds to cook.
If you want to make more than one mug cake, microwave them one at a time.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 690Total Fat: 40gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 197mgSodium: 400mgCarbohydrates: 74gFiber: 7gSugar: 62gProtein: 14g
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If you don’t have almond flour will all purpose be okay? (I also have flax seed meal?)
Also what kind of milk did YOU personally use, I’m all about consistency 😉
Thanks so much!
PS sorry I didn’t rate it, I haven’t tried it yet, but will rate after I make it
Hi Kaitlyn! I haven’t tried this with AP flour or flax seed meal so I’m not sure if it would work well, but the best substitute for almond flour would be another nut flour. Also, if you have almonds you can make almond flour by grinding them finely in a food processor.
I use either unsweetened almond milk or whole dairy milk for this recipe.
Hope you enjoy it! 🙂
When I found this recipe, I had everything on hand but the cream of tartar. I made it anyway without. And it turned out spectacular! The texture was amazing and the flavor was delicious!! Nothing was missed with the lack of ingredient 😉 Thanks for this post!
Yay! So glad you liked it. Good to hear it works without the cream of tartar, too. Thanks for commenting!!
Looks very yummy and I love the healthy side of Matcha being it in it!
Kari
http://www.sweetteasweetie.com
Thank you, Kari!
That looks ah-mazing ❤
munchies&musings
Thanks, Rebecca!
What a cute little cake! I'll have to try this sometime soon, it looks amazing 🙂
Thank you, June! I noticed you have a whole mug cake series on your blog–I'll have to try some of those flavors, too.
I made this tonight and it was fantastic! Thank you so much for the fun recipe!
Oh, great! I'm so glad you enjoyed it 🙂
Mug cakes are the best! I love that you paired chocolate with matcha – yum!!
Thank you, Faith! I agree–matcha and chocolate are a great match.
I love the photos … can't wait to try this!
Thank you! I think you'll love it!