This Matcha flavored cake has a strong green tea flavor and beautiful dark green color.

I’ve received a couple of requests for a green tea mug cake, so here it is! I really love the color.

This cake is light and fluffy and mildly sweet, letting the matcha flavor really shine through. If you prefer, you can add more sugar, but I prefer my green tea desserts to have a strong tea flavor.

P.S. If you enjoy this recipe, check out my new upcoming book featuring 100 mug cake recipes, including this one.

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Matcha Green Tea Mug Cake

Ingredients:

4 tbsp all purpose flour
1 tsp matcha powder
1/4 tsp baking powder
1 tbsp granulated white sugar (add more if you prefer a sweeter dessert)
3 tbsp nonfat milk
1/2 tbsp vegetable oil

Directions:

1. Add all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth and uniform in color. Microwave for 1 minute. Let cake cool for a few minutes and then eat.

   
Yum

71 Responses to “Matcha Green Tea Mug Cake”

  1. Jinxi — May 19, 2014 at 12:43 pm

    Your matcha baked good always look so AMAZING – I love that shade of green =)

    • Kirbie replied: — May 20th, 2014 @ 12:50 am

      aw, thanks! the microwave ones are much easier since it doesn’t brown at all.

  2. Paulina — May 19, 2014 at 9:27 pm

    Can I substitute the nonfat milk for 2%?

    • Kirbie replied: — May 20th, 2014 @ 12:49 am

      yes!

  3. Sarah @ SnixyKitchen — May 20, 2014 at 1:50 pm

    O. M. G. Matcha is my weakness. Delish!

    • Kirbie replied: — May 20th, 2014 @ 2:42 pm

      mine too! I love matcha everything!

  4. Lam — August 2, 2014 at 12:40 pm

    I halved this recipe, added a bit of vanilla extract, and cooked it in a tea cup to complete the look. Thanks for sharing this recipe c:

    • Kirbie replied: — August 2nd, 2014 @ 7:35 pm

      oh i bet it looked adorable in a tea cup!

  5. Katia — October 13, 2014 at 1:20 pm

    has anyone tried this with oat flour or any other flour besides all-purpose?

  6. celine — November 1, 2014 at 4:19 pm

    Using microwave will do? No need oven ya? What setting should i use in microwave? ^^ thanks 

    • Kirbie replied: — November 1st, 2014 @ 6:23 pm

      full power. Not sure where you are located, but in the US, just regular full power works.

  7. Kate M. — January 29, 2015 at 5:45 pm

    Hi Kirbie!

    I’d love to include this recipe in a list of matcha recipes I’m writing for Life by Daily Burn. We would feature one of your great photos (with credit line) along with a link back here for the recipe. Can we have your permission to use a photo in this way? 

    Thanks!
    Kate

    • Kirbie replied: — January 29th, 2015 @ 6:31 pm

      yes, thank you!

  8. Cliff A — February 11, 2015 at 9:53 am

    Looks delish! Would i be able to substitute whole wheat pastry flour and almond milk by chance?

    • Kirbie replied: — February 11th, 2015 @ 9:54 am

      the milk sub should work, but i dont know about the pastry flour.

  9. kelly — February 19, 2015 at 11:34 pm

    Can I use plain flour instead?

    • Kirbie replied: — February 19th, 2015 @ 11:42 pm

      I’m not familiar with flour types in other countries. If plain flour is the same as the US’s all purpose, then yes. I think it is, but I’m not positive

  10. Michelle — March 3, 2015 at 12:05 pm

    Thanks for this. I found that the minute wasnt quite long enough in my microwave at full power. So I ran it through again – turned out a bit rubbery, sadly. I substituted the milk for soy as I am vegan. I will try it again with some tweaks and hopefully it will turn out better for me. Thanks.

    • Kirbie replied: — March 3rd, 2015 @ 9:54 pm

      I havent tried this with soy. If you do increase cooking time, make sure it’s at small intervals, like 15 seconds, so you dont overcook it. good luck on your next try!

  11. Zoe — March 14, 2015 at 6:58 pm

    This is an amazing recipe! Although, I use soy milk, and add white chocolate chips. I make this so often! 

    • Kirbie replied: — March 15th, 2015 @ 8:31 pm

      yay! =)

  12. Kate — March 18, 2015 at 4:30 pm

    Made this tonight and it was quite good. Was a bit dry, but would’ve been perfect with some vanilla or even green tea ice cream! 

    • Kirbie replied: — March 19th, 2015 @ 1:03 am

      maybe you can use a tad more oil or reduce cooking time a little so it’s not dry. also it tends to get more dry if you let it sit too long before eating it. but i’m glad you liked it!

  13. Mr Matcha — May 3, 2015 at 2:10 am

    I like this recipe and have included it in my new blog post on 24 must-try matcha recipes. 

    • Kirbie replied: — May 5th, 2015 @ 10:03 am

      thanks!

  14. Tanith — May 9, 2015 at 3:47 pm

    Hi I’m in love with practically all your recipes and this one seemed like the perfect start for my first ever mug cake, but I’m UK based and I’m not entirely sure what ‘matcha powder’ is? Can I just buy matcha green tea bags or is that the wrong thing? I don’t know if us Brits have this :( Please help! x

    • Kirbie replied: — May 12th, 2015 @ 9:46 am

      Hi Tanith- no matcha tea bags isn’t the same. matcha powder is a green powder, usually sold in small canisters at Japanese markets.

  15. Mel — May 31, 2015 at 10:20 am

    Amazing recipe! Only thing is that I had to add a bit more milk than the recipe called for – probably closer to 4.5 tbsp. Otherwise, the texture of the mix was way too gooey (couldn’t even get it off the fork I was mixing it in). Love this though, will definitely be making this a lot!

    • Kirbie replied: — May 31st, 2015 @ 3:15 pm

      did you use something other than fat free milk? that might be why. Whole milk, etc, is a lot thicker and so you won’t have enough liquid and will need to add more. glad you got it to work though!

  16. Claire — May 31, 2015 at 11:21 am

    Hey Kirbie-
    Will decreasing the amount of sugar affect the mug cake(except for the sweetness of course)? Also, when I attempted this, it didn’t rise for some reason. What could’ve gone wrong?

    Thanks xx,
    Claire

    • Kirbie replied: — May 31st, 2015 @ 3:17 pm

      decreasing the sugar shouldn’t affect the cake rising. did you check to make sure your baking powder is fresh?

  17. Marie — June 2, 2015 at 5:52 am

    Hello!

    Do you know how many calorie is in that mug cake ?

    Thank you so much xo

    • Kirbie replied: — June 2nd, 2015 @ 1:54 pm

      i do not but there are websites that let you figure out nutritional information for a recipe by inputting it

  18. Chanti — June 2, 2015 at 7:23 am

    i don’t own a microwave, is there an oven version of this?

    • Kirbie replied: — June 2nd, 2015 @ 1:54 pm

      no sorry. this is meant for the microwave

  19. Emily — June 19, 2015 at 10:30 am

    I love your matcha tea mug cake. I will definitely make it again!The matcha tea powder I bought is good but I want the vivid green powder. Can you you recommend any brands that are reasonably priced? Thanks!

  20. sandi — June 23, 2015 at 11:55 am

    OH WOW this is incredible!!!  I do like very sweet, so I doubled the sugar and added extra milk to compensate.  It was still not too sweet imo.  OH PERFECTION!  I will definitely make this many more times!!!!  *THANK YOU!*

    • Kirbie replied: — June 23rd, 2015 @ 11:18 pm

      so glad you liked it!

  21. J — July 5, 2015 at 4:45 am

    I substituted unsweetened vanilla almond milk for regular milk, and the taste was fine. Also, the cake tastes wonderful when topped with Justin’s chocolate hazelnut butter.

    • Kirbie replied: — July 5th, 2015 @ 7:28 pm

      yum!

  22. Mady — August 8, 2015 at 8:19 pm

    Should I use 2 teaspoons of matcha because mine isn’t as strong because it is 20% matcha on 80% brown rice filler?

    • Kirbie replied: — August 10th, 2015 @ 8:49 am

      I’m not familiar with what you are using. But yes you probably will need more matcha powder

  23. Grace — August 25, 2015 at 2:18 pm

    Can I use coconut oil instead of vegetable oil? Also, I don’t have baking powder, will I still be able to make this? Thanks

    • Kirbie replied: — August 26th, 2015 @ 9:41 am

      you definitely need baking powder otherwise your cake will be a hockey puck. Unless you have self rising flour on hand. and unfortunately, coco oil is not a direct subtitute for vegetable oil. I’ve made cakes with coco oil before but it requires other tweaks

  24. Summer — August 29, 2015 at 8:40 am

    if I use a toaster oven instead of a microwave, whats the temperature and how long should I bake it? :) thanks!

    • Kirbie replied: — August 30th, 2015 @ 11:13 pm

      i’m sorry, I have not tried to make it in a toaster oven before.

  25. Nicole — October 7, 2015 at 12:50 am

    Hello! I’ve made this recipe many times with no success. The batter always turns out too dry. I had to double the milk but it does not become a cake. Does anyone else have this issue?

    • Kirbie replied: — October 7th, 2015 @ 8:04 am

      Are you following the recipe exactly, or are there any ingredients you’re replacing/substituting? The batter def shouldnt be dry and doubling the milk will make the cake very gummy. what kind of milk are you using? low fat and fat free work best. also when you measure the flour, do you level off your spoon? you need to be precise with the flour measurements otherwise you’ll have too much flour.

  26. Jacqui — October 19, 2015 at 4:08 am

    Hi Kirbie!
    I just tried making this tonight, but my cake ended up tasting (and smelling) very flour-y! :( I’d followed your measurements to a tee, too. What do you reckon might have been the problem??
    Thanks Kirbie (:

    • Kirbie replied: — October 19th, 2015 @ 9:48 am

      Hi Jacqui- I noticed you are writing from the UK and sometimes the ingredients and measurements are a bit different. What kind of matcha powder did you use?

  27. ?? — October 20, 2015 at 4:47 pm

    Hey! I want to make this for a friend for her birthday but I can’t find matcha powder anywherez Is there any way I can use tea bags instead?

    • Kirbie replied: — October 20th, 2015 @ 6:20 pm

      No, unfortunately you need the powder. do you have any japanese markets near you? I also find them sometimes in the Asian section of regular supermarkets likes Vons

  28. I — October 24, 2015 at 5:10 pm

    Hi Kirbie! Unfortunately I don’t have a microwave, is there anyway I could make it in the oven?

    • Kirbie replied: — October 26th, 2015 @ 8:50 am

      you can try, but you probably need to remove it before it is completely cooked (so center still a bit gooey). if you wait for the center to be completely done, the rest of the cake will likely already be dry

  29. Anon — February 13, 2016 at 12:57 am

    Hi Kirbie, do you have any advice on how long I can store these cakes? I want to keep them in the fridge overnight but will this make them dry?

    • Kirbie replied: — February 17th, 2016 @ 9:56 am

      unfortunately, I think they will dry out. I dont really recommend storing these cakes. perhaps you can make the batter and store it in the fridge and then cook it when you need it?

  30. Lucy — February 20, 2016 at 1:43 pm

    Hi Kirbie!

    I tried your recipe this morning and the cake came out really brown! I used 1% milk and put a 1/4 tsp vanilla extract. Do you have any suggestions on getting the beautiful green colour?

    • Kirbie replied: — February 22nd, 2016 @ 1:05 am

      sorry to hear that! Make sure you use a good matcha powder. I used a premium one, not the culinary kind. I use maeda-en, the gold premium quality.

  31. vic — February 26, 2016 at 2:44 am

    ohmgmgmgmgmg this recipe is AMAZING i just tried it out 10 minutes ago, i added in just a bit more sugar and chia seeds (since i have heaps just lying around) and trust me – best thing ever. the chia seeds add a little crunch to the cake!!

    my friend bought me 1kg of matcha powder just a week ago and i was like what am i gonna do with all that?
    this recipe will definitely help me finish all of it :p

    • Kirbie replied: — February 26th, 2016 @ 12:02 pm

      awesome! so glad you liked it! Love the idea of adding chia seeds!

  32. Wenmei — March 3, 2016 at 4:11 pm

    This recipe is amazing! And it didn’t explode! And it tastes great! Thanks so much!

    • Kirbie replied: — March 7th, 2016 @ 2:11 pm

      awesome! glad you liked it!

  33. Kat — March 8, 2016 at 6:56 pm

    Thank you SO MUCH for this recipe!  I like my stuff a bit sweeter, so I doubled the sugar, and I just saw the comment about adding chia seeds and I’m totally going to try that.  This was great.

    • Kirbie replied: — March 9th, 2016 @ 12:47 am

      so glad you liked it =)

  34. Emma — March 19, 2016 at 7:26 am

    I didnt have milk so I used 3 tbsp of water for this recipe, and it still tasted delish!! Really loved this!

    • Kirbie replied: — March 21st, 2016 @ 8:39 am

      yay!

  35. Suen — June 20, 2016 at 2:10 am

    Mine did not rise at all. It was rubbery, and when it cooled, it was hard as rock ????. What did I do wrong? I used light olive oil, regular milk, and cooked at medium setting on the microwave for 1 minute.

    • Kirbie replied: — June 20th, 2016 @ 8:10 am

      A few things. Check your baking powder. If it’s no longer fresh, your cake won’t rise and will become hard when cooked. Also, I recommend vegetable oil over olive oil, as stated in the recipe. Olive oil leaves an olive oil taste and can cause a more rubbery texture. If you use whole milk, as opposed to fat free which is specified in the recipe, you actually need to add a little water to the batter because whole milk is much thicker. finally, you may want to try different microwave settings. I cooked mine at full power with the microwaves here in the US. I don’t know how powerful the microwaves are where you are coming from. Medium setting may be too high or too low, both of which can affect the outcome.

  36. anna — August 13, 2016 at 9:19 am

    im not 100% sure i did the math right, but these are about 203 calories per serving if you substitute the sugar for a zero cal sweetener

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