So I’m sick. Life is just splendid. But see this dedication? I’m still blogging about mug cakes. Wow, I am such a trooper. Anyway… this is a continuation of the gluten-free mug cake thing I’m doing (should I call this a series?) for all those people in the world on a gluten-free diet. It is subtly sweet, full of the earthy flavor of matcha, and is light and spongy. Once again, even if you’re not gluten-free (like moi!) still give this one a shot! The color is amazing, and like all my other mug cake recipes, it is seriously a breeze to whip up! So let’s get started on this delectably fluffy and spongey, Matcha Microwave Mug Cake!
So first off, melt a tiny bit of but-ah in the microwave and whisk in some matcha with that oh-so-adorable mini whisk until no lumps remain. The result will be a dark green matcha butter!
Add your sweetener-of-choice, milk, and vanilla extract until well combined. Yes, I know this next picture looks exactly like the matcha butter above, but no, it’s not. Face it.
Crack in your egg and whip it up well.
Add in your almond flour, baking soda (not baking powder), salt, and cream of tartar (you know, that white powdery stuff that you add to egg whites when you want to make meringue?)
Now whisk it all up! At this stage you are probably thinking to yourself I must have done something wrong because this batter is REALLY thin. And no. You didn’t do anything wrong. It is an uber thin batter. So don’t judge. Be accepting of all batters, no matter what viscosity.
Pop it into that magical box you should be familiar with by now for 2 minutes, and voila! Yum!
Gluten-Free Matcha Microwave Mug Cake
Adapted from acalculatedwhisk.com
- 1 tsp butter
- 1 tsp matcha
- 2 Tbsp honey/maple syrup
- 1 Tbsp milk of choice
- 1 tsp vanilla extract
- 1 large egg
- Pinch of salt
- 1/4 c. lightly packed almond flour
- 1/8 tsp baking soda
- 1/8 tsp cream of tartar
- Put the butter in a large microwave safe mug. Microwave for 30-40 seconds, or just until the butter is melted. Stir in the matcha. Add the honey/maple syrup, milk, and vanilla and beat thoroughly. Crack the egg into the mug and beat again. Beat in the almond flour, baking soda, cream of tartar, and salt. It’s okay if there are a few small lumps.
- Microwave for ~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 5 minutes. Serve warm.