Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

Servings: 1

Difficulty: Easy

Ingredients

For the Mug Cake

• ¼ cup oat flour
• 1 scoop (about 30 g) vanilla protein powder
• ½ teaspoon baking powder
• ¼ teaspoon ground cinnamon (optional)
• Pinch of salt
• 1 large egg
• 2 tablespoons plain Greek yogurt
• 2 tablespoons milk (dairy or unsweetened almond milk)
• 1 tablespoon honey or maple syrup
• ½ teaspoon vanilla extract
• ⅓ cup fresh raspberries
• 1 teaspoon lemon zest (optional)

Optional Toppings

• Extra fresh raspberries
• Greek yogurt
• Vanilla yogurt
• Powdered freeze-dried raspberries
• Chopped almonds or pistachios
• Chia seeds
• Hemp hearts
• Honey drizzle
• Almond butter
• White chocolate chips (for an occasional treat)
• Fresh mint leaves

Equipment

• Microwave-safe mug (12–16 ounces)
• Small mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Microwave

Instructions

Step 1: Mix the Dry Ingredients

In a small bowl, whisk together the oat flour, vanilla protein powder, baking powder, cinnamon, and salt until evenly combined.

Step 2: Combine the Wet Ingredients

In the microwave-safe mug, whisk together the egg, Greek yogurt, milk, honey, and vanilla extract until smooth.

Step 3: Make the Batter

Add the dry ingredients to the mug and stir until no dry pockets remain. Fold in the raspberries and lemon zest, being careful not to crush the berries too much.

Step 4: Microwave

Microwave on high for 90–120 seconds, depending on your microwave’s power. The cake should rise and be set in the center while remaining soft and moist.

If needed, microwave in additional 10-second intervals until just cooked through. Avoid overcooking, as protein powder can make the cake dry.

Step 5: Cool Slightly

Allow the mug cake to cool for 1–2 minutes before enjoying. The cake will continue to set as it cools.

Step 6: Add Toppings

Top with a spoonful of Greek yogurt, fresh raspberries, chopped nuts, or a drizzle of honey for extra flavor and texture.

Serving Suggestions

This High-Protein Raspberry Mug Cake pairs perfectly with:

• A cup of coffee
• Green tea
• Herbal tea
• Fresh fruit
• Greek yogurt
• Cottage cheese
• Protein smoothie
• Vanilla skyr
• Almond butter
• Fresh berry compote

Storage

• Best enjoyed immediately after cooking.
• If needed, cover and refrigerate for up to 24 hours.
• Reheat in the microwave for 10–15 seconds before serving.
• Freezing is not recommended, as the texture is best when freshly made.

Tips for Success

• Use a protein powder you enjoy, as it greatly influences the flavor and texture.
• Do not overmix the batter once the dry ingredients are added.
• Fold the raspberries in gently to keep them intact.
• Microwave times vary, so start with 90 seconds and add more time only if needed.
• For a richer texture, use full-fat Greek yogurt.
• Add a teaspoon of chia seeds or ground flaxseed for extra fiber.
• If using frozen raspberries, add them directly from frozen and increase the cooking time by 10–15 seconds.

Nutrition Information (Per Serving, Approximate)

• Calories: 360
• Protein: 28 g
• Carbohydrates: 29 g
• Fat: 11 g
• Saturated Fat: 3 g
• Fiber: 5 g
• Sugar: 14 g
• Sodium: 240 mg
• Potassium: 330 mg
• Calcium: 18% Daily Value
• Iron: 10% Daily Value

Frequently Asked Questions

Can I use frozen raspberries?

Yes. Add them directly from the freezer without thawing. You may need to microwave the cake for an extra 10–15 seconds.

Can I make this without protein powder?

Yes. Replace the protein powder with an additional 2 tablespoons of oat flour, though the protein content will be lower and the texture may be slightly different.

Which protein powder works best?

A vanilla whey or plant-based protein powder works well. If using an unflavored variety, consider adding a little extra vanilla extract and sweetener.

Can I make this gluten-free?

Yes. Use certified gluten-free oat flour and ensure your protein powder and baking powder are gluten-free.

Can I bake it instead of microwaving?

Absolutely. Pour the batter into a ramekin and bake at 350°F (175°C) for 15–18 minutes, or until the center is set.

Recipe Summary

This High-Protein Raspberry Mug Cake is a quick, healthy, and satisfying single-serving dessert made with oat flour, protein powder, Greek yogurt, and juicy raspberries. Ready in just 7 minutes, it delivers a soft, fluffy texture and over 25 grams of protein, making it perfect for breakfast, a post-workout snack, or a wholesome dessert. Fresh, flavorful, and endlessly customizable, it’s an easy recipe you’ll want to make again and again.