Matcha Mug Cake

This mug cake is a matcha made in heaven!

(Puns! Sorry. Don’t leave! It’s a good recipe, I SWEAR.)

I am a supertaster; we find such things as coffee and green tea to be extremely bitter. Matcha, however, I love. I do not taste that bitterness that I find if I drink a mug of brewed green tea. With matcha, depending on its grade, I will find grassier or creamier notes. I keep a small bag of it in my pantry for those mornings when I want a hot or iced matcha latte, though I usually will willingly and unabashedly spend $5 a pop at MatchaBar, Chalait, or Indian Road Cafe. (Ahhh, New York City. You can provide me with most anything.)


More and more, I see matcha being incorporated into foods, such as cakes, popsicles, dessert sauces, and even pasta. Matcha pasta may be a bit to advanced for me at this juncture, but if there is one thing I can handle experimenting with, it’s a good ol’ mug cake.


I am not a microwave-using kind of gal. At the end of this past August, I acquired two new roommates. (It’s the New York City way.) When I told them that, one, I didn’t have a microwave, and two, that I’ve rarely use one whenever I’ve had one available to me, they looked at me as though I had two heads. One bit the bullet and bought one for the apartment about six weeks ago. While creating this recipe, I used it for the first time. I felt so bad, like I was cheating on my oven. But, at the same time…it felt so good to cook a individual-sized dessert in sixty seconds.

Here’s hoping that my oven is fine with me having an occasional side piece. 😉


Matcha Mug Cake
(Serves 1)


– 1 tablespoon matcha
– 1 tablespoon sugar
– 3 tablespoons milk (dairy or non-dairy)
– 4 tablespoons flour, leveled
– 1/2 tablespoon vegetable oil
– 1/4 teaspoon baking powder

Before We Get Started…

– Using a non-dairy milk will make this a vegan dessert. (Stating the obvious? Ha!)

-Adjust matcha to taste, depending on grade of matcha or taste preference.

– Use a microwave-safe mug that can hold at least eight ounces, as the cake will rise.


1.) Combine all ingredients in a mug until batter is smooth and uniform.

2.) Place in microwave and cook for one minute. Check doneness of cake; cook for additional fifteen seconds, if necessary.

3.) Allow cake to cook for five minutes before eating.


3 thoughts on “Matcha Mug Cake

  1. Aliia W.M. says:

    Oh my, you know that I have to try this recipe. I love matcha!. But I do have a few questions for you. I don’t really use regular flour, so what would be a good alternative. Oat flour, tapioca flour, etc. Could I substitute 1 tablespoon of sugar with agave?


  2. Charlie says:

    I followed the recipe exactly though it seemed to be wrong to me. I found the cake to be bitter and not very good. I think this should say one teaspoon matcha instead of one tablespoon.

    Liked by 1 person

    • seeksatiation says:

      Thanks for the constructive feedback, Charlie! I always use one tablespoon, though I know that may be too strong for some. Perhaps give me your feedback if you make it with one teaspoon of matcha, compared to the tablespoon. I’d love to hear how it turns out. Nothing wrong with revamping a recipe. 🙂


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