Dessert

High-Protein Raspberry Mug Cake Recipe

ByMaya Arden September 18, 2026September 18, 2026

Introduction

This High-Protein Raspberry Mug Cake is a quick and satisfying treat perfect for a healthy dessert or snack. It combines the sweetness of fresh raspberries with a boost of protein, all made in minutes using a microwave. Enjoy a warm, fluffy cake without the need for an oven or complicated prep.

Two white mugs sit on a white marbled surface, each filled with a soft, yellow sponge-like cake layer topped with scattered bright red raspberry pieces, giving a textured, juicy look. On top of each cake, there is a dollop of smooth white cream with a few whole raspberries placed in the center. Around the mugs, fresh whole raspberries are casually spread on the surface, adding pops of red color. The scene is brightly lit, emphasizing the fresh and soft textures of the cake and berries. 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 stir to combine. Fold in 6 of the raspberries gently.
Step 2: Lightly spray a large microwave-safe mug with cooking spray. Pour the batter into the mug.

Step 3: Microwave the mug cake for 30 seconds. Using a fork, smash 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 is still wet, microwave in additional 10-second increments. Allow to cool slightly before serving.
Step 5: Top with extra Greek yogurt and fresh raspberries before serving for added creaminess and flavor.

Tips & Variations

For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use a dairy-free milk if needed.
Add a pinch of cinnamon or a splash of vanilla extract to enhance the flavor.
Try swapping raspberries for other fresh berries like blueberries or chopped strawberries.

Use chocolate or unflavored protein powder to vary the taste.

Storage

This mug cake is best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days. Reheat in the microwave for 20-30 seconds until warm. Add fresh fruit and yogurt just before serving to keep the flavors bright.

How to Serve

The image shows three white mugs filled with a light yellow sponge cake base, each topped with a dollop of white cream and bright red raspberry sauce spread unevenly on one side of the cream. On top of each cream layer, fresh whole raspberries are placed, adding texture and color contrast. One mug has a spoon inside, breaking into the cake layers, revealing the soft texture underneath. Around the mugs, there are scattered fresh raspberries on a white marbled surface, and a silver spoon is placed near the top right corner. 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 flour?

Yes, you can substitute all-purpose flour with whole wheat flour or a gluten-free blend, but the texture may be slightly different.

What if I don’t have protein powder?

You can omit the protein powder, but the cake will be less protein-rich. You may want to increase the flour to 4 tablespoons and adjust the liquid accordingly.