Matcha Green Tea Mug Cake

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.

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.

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75 comments on “Matcha Green Tea Mug Cake”

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

  2. Can I substitute the nonfat milk for 2%?

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

  4. 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:

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

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

  7. 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

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

  9. Can I use plain flour instead?

    • 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. 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.

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

  12. 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! 

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

  14. 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

    • 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. 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!

    • 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. 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

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

  17. Hello!

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

    Thank you so much xo

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

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

  19. 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. 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!*

  21. 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.

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

  23. 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

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

  25. 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?

    • 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. 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 (:

    • 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. 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?

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

    • 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. 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?

    • 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. 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?

    • 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. 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

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

  33. 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.

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

  35. 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.

    • 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. 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

  37. Hi I tried this cake today and it did not rise at all, the batter was very dry. I used self raising flour and added a bit more baking powder too but it was a total disaster. What did I do wrong?

    • I’m not sure why your cake didn’t rise. Is your self-raising flour and baking powder fresh? Also, self raising flour already has rising agents in it and if you add too much baking powder to a cake it can actually dry it out, so that could account for the dryness. also did you use matcha powder? I ask this because sometimes people think they can just use green tea leaves, etc, which doesn’t work quite the same

  38. That was absolutely delicious.

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