Yum, diddly-dee-dum. This is a cake recipe you need to bookmark because it is 1) healthy(ish), 2) easy to make and 3) infused with cannabis so — duh, it’s grand.
Plus, doesn’t it look beautiful?
The inspiration for this infused cake recipe was obtained from Veggie and the Beast Feast. I slightly altered some of the ingredients but overall, it’s pretty similar (despite containing marijuana).
For this cake, I used very potent cannabis-infused ghee. If you’re new to cooking with cannabis (or cooking at all, I recommend you visit my previous blogs about decarboxylating cannabis and making potent cannabis butter (or coconut oil).
You see what I did there? Yeah, I
said wrote it.
Anyhoo, she and her boyfriend (who happen to be Budtenders at the same dispensary where Aaron works) LOVED it.
If you’d like to recreate the cake for yourself, just follow the directions below. And don’t forget to enjoy every. single. bite.
Infused Vanilla-Chai Cake with Buttercream Frosting [Vegan]
Preparation Time: 25 minutes
Serving Size: 8-10 slices
- 2 cups minus 2 tbsp vanilla almond milk
- 2 tablespoons apple cider vinegar
- 3 cups all-purpose (unbleached) cake flour
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 1/2 teaspoons ground ginger
- 1 teaspoon fine sea salt
- 1 1/2 cups raw sugar, processed until fine
- 1/4 cup coconut oil (1/2 infused, 1/2 non-infused is a good ratio, but check the dosage of your canna-butter or canna-coconut oil to acquire the desired potency)
- 1/2 cup brewed chai tea
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- Preheat oven to 350 degrees.
- Combine the apple cider vinegar and almond milk. Set aside (make sure it sits for at least 5 minutes).
- Sift together the flour, baking powder, baking soda, spices, and salt. Set aside.
- In a large bowl, beat together the sugar, oil (add in the portion of infused canna-coconut oil or canna-butter that results in the desired portion), and chai tea. Stir in the vanilla and almond extracts.
- Alternate adding the flour and the almond milk to the batter, starting with the flour. Before adding the last splash of almond milk, mix the batter enough to eliminate any lumps. Add the remaining milk, mixing until just combined.
- Grease two 9-inch pans and line with parchment paper. Divide the batter between the two pans and bake for 30-35 minutes. Let sit in the pan for at least 10 minutes before carefully flipping onto a cooling rack to cool completely. Store in plastic wrap in the fridge until ready for use.
Vanilla (Vegan) Buttercream Frosting
- 2 cups (4 sticks) vegan butter, at room temperature
- 3 1/2-4 cups powdered cane sugar, sifted (I was silly and didn’t use enough powdered sugar, hence the odd-looking frosting)
- 1 vanilla bean, split down the middle and scraped
- 1 teaspoon vanilla extract
- 1-2 tablespoons vanilla almond milk (optional)
- Beat the vegan butter until creamy. Gradually add the powdered sugar to the butter, scraping the sides with a spatula as needed.
- Mix in the vanilla bean and vanilla extract. Whether adding milk or not, beat the frosting for another 2-3 minutes until whipped and creamy.
To frost the cake:
- Place one cake half on a piece of parchment paper. Spread about 1/2 cup of frosting on the top of the cake, then top with the other cake half. Cover the cake with a thin layer of frosting (this will be your crumb coat). Place the cake in the fridge for another 30 minutes to allow the crumb coat to set.
- Remove the cake from the fridge, and cover with another layer of frosting. You can be done now, or you can place the cake in the fridge for another half hour, and then add another layer of frosting.
- I used edible decorations and powdered sugar to give the cake an appealing, golden look. You can get creative in other ways, too!
And that’s it!
I hope you enjoy this recipe! If you did, please comment below. If you were inspired, in general, please share this recipe with others.