Instructions

• In a large microwave‑safe mug, add 1/2 cup gluten-free all-purpose flour, 2 tsp matcha powder, 1 tsp baking powder, and 1 pinch sea salt; whisk to combine evenly.
• Add 1 egg yolk, 3 Tbsp pure maple syrup, and 1/4 cup full-fat coconut milk (or plant-based milk of choice); whisk until the batter is completely smooth and there are no lumps, scraping the sides and bottom of the mug.
• Stir in 2 to 3 Tbsp white chocolate chips, reserving a few chips if you want to use them for topping.
• Smooth the top of the batter and microwave on high for 1½ to 2 minutes, until the cake has risen and the surface looks set. Start with 1½ minutes and add additional 10–15 second bursts if needed, as microwave power varies.
• Optional: insert a digital thermometer into the center to check doneness—the internal temperature should read between 190 and 205°F. If below that range, microwave in 10–15 second increments until it reaches the range.
• Allow the mug cake to cool in the mug for 2–3 minutes (mug will be hot).
• If desired, drizzle a little coconut milk over the top and sprinkle with any reserved white chocolate chips before serving.