lifestyles, recipes

Raspberry Matcha Cream Cake


This Raspberry Matcha Cream Cake recipe using Baristas Matcha, is created especially for A Taste for Tea from creative raw food Chef Kelly Lowes, from Raw Gourmet La Vie. Kelly is a strong advocate for health and raw food. Her creations use natural ingredients and at the same time provide an amazing culinary experience. Who says raw food can’t be heavenly good?

Kelly Lowes300About Kelly Lowes at Raw Gourmet La Vie

Kelly’s adventurous journey with food began when she decided to use her mother’s vintage ACME juicer to juice for herself and her family. Everyone’s health was improving, but Kelly found she didn’t know what to do with all the pulp from juicing. That is when she went on-line and discovered raw food. Coming from an Italian background, she knew nothing about raw food and found it all quite new and fascinating. Being Kelly, she had to learn everything there was about the subject and her first acquisition was an Excalibur 9 tray food dehydrator, then a Vitamix, and after that collecting every kitchen gadget imaginable.

Highly creative in life, designing and fabricating high end clothing was a very successful venture for Kelly for many years. Kelly was one of the first designers to take Chinese silks and embellish 501 vintage jeans. After that, she created high end draperies for interior designers. Creating beautiful gourmet presentations with foods just followed naturally for Kelly. Making sure her presentations and recipes are lovely and elegant is a passion for Kelly and it shows!

Kelly discovered the Raw Chef Academy courses by Russell James, and began studies in mastering the art of gourmet cuisine. She learned the basics and then expanded into her own ideas. She creates raw foods as well as vegan dishes and enjoys making wonderful recipes and foods for everyone.

Kelly is the owner and chef at Raw Gourmet La Vie on Facebook, Instagram and Twitter. Her website is

“I am currently creating recipe books that teach how to make dishes, as well as the art of presenting them beautifully; plus sharing my passion and love for foods with all of you!”
~Kelly Lowes

. . . . . . . .

Creamy, delicious, and healthy; this raw dessert is a fabulous way to enjoy the benefits of matcha. Cashew raspberry cream marbled with matcha, is paired with a solid date coconut crust to create the perfect taste and texture. Kelly provides us a detailed recipe and explains how to prepare this amazing creation in your own kitchen!

Raspberry Matcha Cream Cake
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Frosting Ingredients:
2 cups young coconut meat
1 tbsp. lecithin granules (grind to powder in a spice/coffee grinder)
1/8 tsp. Himalayan sea salt
¼ cup melted coconut oil
½ cup agave
¼ tsp. vanilla extract
½ tsp. apple cider vinegar
½ tsp. matcha powder (Barista’s Matcha)

Place the coconut meat, salt, agave, vanilla, apple cider vinegar, and matcha powder into a high speed blender. Blend until creamy smooth. Turn the blender on low and slowly add in the lecithin powder and the coconut oil. Blend until evenly distributed. Make sure not to over blend. Remove from the blender and place the mixture into an air tight container. Refrigerate overnight.

Date Paste Ingredients:
1 cup medium sized dates
1/8 tsp. Himalayan sea salt

Place the dates into a measuring cup. Submerge the dates in filtered water for 15 to 20 minutes. Pour the water into another measuring cup and save 1/8 cup of water. Pour the dates into a high speed blender. Add the salt and water to the dates. Blend until creamy smooth. This makes ½ cup of date paste.

Crust Ingredients:
2 cups organic unsweetened coconut flakes
1 cup organic lucuma powder
½ cup date paste
1/8 tsp. Himalayan sea salt
¼ cup melted coconut oil
1 tsp. vanilla extract

Place the coconut flakes, date paste, lucuma, salt, coconut oil, and vanilla into a Cuisinart. Mix, making sure to scrape the sides down with a spatula, until it forms a ball. Do not over mix. It will ruin the texture if you do. Take a 7” X 3” spring form pan with a removable bottom. Coat the pan with coconut oil lightly. Take the crust mixture and place into the center of the pan. Even the crust out in the pan with your fingers. Then use a round molding press to make sure that the crust is evenly distributed in the bottom of the pan. Make sure the crust is firmly pressed down so there are no gaps in the pan bottom or sides. Place the pan into the refrigerator while making the filling.

Filling Ingredients:
2 cups soaked raw cashews (soak them for 2 hours in filtered water prior to use)
¼ cup filtered water
1/8 tsp. Himalayan sea salt
¼ cup melted coconut oil
½ tsp. apple cider vinegar
3 tbsp. xylitol powder
25 drops of raspberry medicine flower extract
2 tbsp. lecithin granules (grind to powder in a coffee grinder)
¼ tsp. Barista’s Matcha

Drain the cashews in a strainer. Place them into a high speed blender. Add the water, salt, vinegar, xylitol, raspberry extract to the cashews and blend until creamy smooth. Test with your fingers to make sure it isn’t gritty. Turn the blender on low and slowly add the lecithin powder and the coconut oil. Remove the mixture from the blender and place it on top of the crust inside the spring form pan. Take an angled icing knife and even it out as much as possible. Make the top as flat as you can. Take the round press and press down making sure that there are no gaps and the filling is all nice and even. Take the matcha and gently sprinkle the top of the cake with it. Take a skewer and swirl the matcha into the top evenly, producing a marbling effect. Cover the pan with tin foil and place it into the refrigerator overnight.

Decorating Ingredients:
1 tbsp. of Barista’s Matcha Powder
6 oz. of fresh raspberries
1 handful of freeze dried raspberries
1 handful of raw pistachio nuts

Remove the cake from the refrigerator and set the pan on a chopping block. Open up the lock on the pan side half way. Take a thin knife and run it around the side of the cake to loosen it from the side of the pan. Remove the pan side carefully. Take a cake spatula and separate the cake from the bottom of the pan. Place the cake on a rotating cake tray. Take a angled spatula and go around the sides to smooth it out. Press some matcha powder along the side of the cake filling with your fingers. Once you have the powder evenly around the side, take the cake spatula and smooth the side out again gently.

Yummy Raw Raspberry Matcha Cream Cake Raw Gourmet La Vie – Chef Kelly Lowes

Place the matcha powder on a plate. Turn the freeze dried raspberries into a powder between your fingers and place on a plate. Chop the pistachios into small pieces. Roll 16 medium to large fresh raspberries and gently roll them in the matcha powder, coating them evenly. Set them aside. Take the frosting out of the refrigerator. Set it on the counter for ½ hour to soften. Take a pastry bag with a Wilton 1M tip and fill the bag halfway with frosting. Make a row of large florets around the top edge of the cake. This will approximate 16 flowers. Take the raspberry powder and sprinkle each of the flowers. Make sure that this does not get on the top of the cake or down the sides.You only want this powder on each of the flowers. Place the coated fresh raspberries one by one on each flower. Center each berry on top of one flower.

Take the pastry bag and fill it half way with frosting. Take a cake spatula and remove the cake from the rotating tray and place it on a decorative plate. Place a row of large flowers around the base of the cake. Sprinkle those flowers with the raspberry powder. Take some matcha powder and sprinkle the top of the cake with a small amount. Sprinkle the plate with some matcha powder and with some pistachios. Refer to the photo if needed.

Will last 3 to 5 days stored in the refrigerator. Will last up to 1 month in the freezer.
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Here are some of the Chefs ‘tools of the trade’ to make her amazing creations:

Cuisinart Food Processor & Krups Spice and Coffee Grinder

Himalayan Salt & Lucuma Powder

GreenHeart_small copySpecial Thank You to Kelly Lowes, Raw Gourmet La Vie
Recipe and Photos

Filed under: lifestyles, recipes


Here at A Taste for Tea we are a bunch a fun-loving tea drinkers, particularly matcha. We love matcha not only as a Japanese traditional and very auspicious drink, but for its wonderful health-giving properties. Loaded with anti-oxidants, catechins, chlorophyll and vitamin C, it's an enjoyable way to gain health and enjoy the l-theanine sense of sustained calm energy. Our goal is to share the tea and the experience for those learning all about matcha.