Dessert

High-Protein Raspberry Mug Cake Recipe

ByHarry Bern February 4, 2026February 4, 2026

Introduction

This High-Protein Raspberry Mug Cake is a quick and nutritious treat perfect for satisfying your sweet tooth without the guilt. Ready in just minutes, it combines protein powder and fresh raspberries for a delicious, fluffy cake that can be enjoyed anytime.

Two white mugs sit on a white marbled surface, each holding a dessert with three visible layers. The bottom layer is a soft, light yellow cake with a smooth, slightly spongy texture filling the mugs close to the rim. On top of this cake layer are scattered crushed and whole bright red raspberries, some juices seeping into the yellow cake, creating a mix of red and light yellow around the edges. In the center of each mug, a dollop of white creamy yogurt or whipped cream is topped with two whole fresh raspberries, adding a fresh and vibrant red contrast. Four loose raspberries lie casually on the white marbled surface near the mugs, adding a natural touch. 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 Greek yogurt, honey, and lemon zest, then mix until combined. Gently fold in 6 raspberries.
Step 2: Lightly spray a large microwave-safe mug with cooking spray. Pour the batter into the mug.
Step 3: Microwave the batter 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 as needed. Allow the cake to cool slightly.
Step 5: Top the mug cake with extra Greek yogurt and fresh raspberries before serving.

Tips & Variations

For a dairy-free option, substitute Greek yogurt with coconut yogurt and use a plant-based milk.
Try swapping the raspberries for blueberries or chopped strawberries for a different fruit twist.
If you prefer a sweeter cake, add a little more honey or a splash of vanilla extract to the batter.
Use a rubber spatula to gently fold in the berries to avoid crushing them too much.

Storage

This mug cake is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for about 15 seconds before serving. Note that the texture may change slightly when stored.

How to Serve

Three white cups on a white marbled surface each hold a single-layer golden yellow cake. On top of each cake, there is a dollop of white cream surrounded by bright red raspberry sauce with fresh whole raspberries arranged on the cream and sauce. The cup on the left has a spoon inside scooping some cake, cream, and raspberries. Scattered fresh raspberries are also visible on the surface near the cups. A spoon is placed near the top right cup handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein powder?

Yes, you can use any vanilla-flavored protein powder you prefer. Just ensure it’s a fine powder that mixes well with the other ingredients.

Can I make this mug cake without an egg?

The egg helps bind the ingredients and provide structure. If you need an egg-free version, try using a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as a substitute.