Dessert

High-Protein Raspberry Mug Cake Recipe

ByClara Bennett July 8, 2026July 8, 2026

Introduction

This high-protein raspberry mug cake is a quick and healthy treat perfect for any time of day. With just a few simple ingredients and a microwave, you can enjoy a fluffy, flavorful dessert in minutes. It’s an ideal option for a nutritious snack or a guilt-free dessert.

Two white cups on a white marbled surface hold a soft, warm, pale yellow cake layer with a bubbly texture. On top, bright red raspberries are partly crushed, spreading rich red juice over the yellow cake. In the middle of each cup, a dollop of white cream sits, topped with more whole raspberries, adding a fresh and juicy look. Scattered fresh red raspberries rest on the surface nearby, enhancing the vibrant color contrast. The scene is lit by natural light, showing the moist texture of the cake and the glossy raspberries. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a small bowl, whisk together the flour, protein powder, baking powder, and salt. Add the egg, 2 tablespoons of yogurt, honey, and lemon zest, then mix until combined. Gently stir in 6 raspberries.
Step 2: Lightly spray a large microwave-safe mug with cooking spray. Pour the batter into the prepared mug.
Step 3: Microwave the mixture for 30 seconds. Using a fork, mash the remaining 4 raspberries and arrange them on top of the batter.
Step 4: Continue microwaving until the cake starts to pull away from the sides of the mug and the top looks dry, about 30 seconds more. If the top still looks wet, microwave in 10-second increments until done. Allow the cake to cool slightly.
Step 5: Serve topped with additional yogurt and fresh raspberries to taste.

Tips & Variations

For added flavor, try substituting lemon zest with orange zest or a few drops of vanilla extract.
Use any berry you like instead of raspberries, such as blueberries or chopped strawberries.
To make the mug cake dairy-free, swap the Greek yogurt for a plant-based yogurt and use a dairy-free milk alternative.
Be careful not to overcook the cake in the microwave to keep it moist and tender.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for about 15-20 seconds to warm through. For the best texture, enjoy the mug cake fresh.

How to Serve

The image shows three white mugs filled with a soft, light yellow cake layer as the base. Each cake layer has a topping of bright red raspberry sauce scattered unevenly over the surface. On top, there is a dollop of white cream placed in the center of each cake, with fresh whole raspberries resting on the cream and sauce. One mug has a spoon inside, slightly breaking into the cake, revealing the moist texture. Around the mugs, several fresh raspberries are placed on a white marbled surface, adding a fresh, vibrant touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can use any protein powder you prefer, such as whey, plant-based, or collagen protein. Just keep in mind different powders may slightly alter the texture and flavor.

What if I don’t have a microwave-safe mug?

Use any microwave-safe container or bowl that can hold the batter and allow for even cooking. Just make sure it’s large enough to prevent overflow as the cake rises.