Top 8 Cannabis Desserts

For those of you cannabis users out there who get the munchies from time to time, cooking with cannabis can be a great way to get medicated without smoking your buds. Traditional cannabis desserts are brownies and cookies. In this article we will show you some delicious cannabis desserts for the more sophisticated pallet.

Cannabis Desserts

1. Canna-Carrot Cake

Serves: 18

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

FOR FROSTING:

1/4 cup Marijuana butter
¼ cup vegetable oil
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

-Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

-In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans.

-Pour into prepared pan.

-Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

-Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine both butters, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

2. Canna- Chocolate Cake

Serves: 12

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1/4 cup Marijuana oil
¾ cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

-Preheat oven to 350 degrees F (175 degrees C).

-In a large bowl, mix together the cake and pudding mixes, sour cream, Marijuana oil, vegetable oil, beaten eggs and water.

-Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

-Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.

-Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

3. Canna-Chocolate Brownie Cake

Serves: 12

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
1/4 cup Marijuana oil
¼ cup vegetable oil
1/2 cup water
2 cups semisweet chocolate chips

-Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

-Have all ingredients at room temperature. In a large bowl, stir together cake mix and pudding mix.

-Make a well in the center and pour in eggs, sour cream, Marijuana oil, vegetable oil, and water.

-Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.

-Pour batter into prepared pan.

-Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

-Allow to cool down before serving.

4. Canna-Rum Cake

Serves: 14

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup water
1/4 cup Marijuana oil
¼ cup vegetable oil
1/2 cup rum
1/2 cup chopped pecans
3 tablespoons butter
1/4 cup water
1 cup white sugar
1/2 cup rum

-Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10-inch tube pan.

-Combine cake mix and pudding mix.

-In another bowl beat eggs, water, vegetable oil, Marijuana oil and rum until frothy.

-Add cake mix/pudding mixture and beat until well mixed.

– Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

-Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center.

-Allow to cool in pan for 5 minutes and remove from pan. Place in serving dish immediately, right side up. (Pecans should be on the bottom)

To Make Glaze: During the last 15 to 20 minutes of baking time, combine butter or margarine, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it's very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy. Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake. Allow cake to sit at room temperature for one day then refrigerate.

5. Canna-German Chocolate Cake

Serves: 12

1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites

FROSTING

1 cup white sugar
1 cup evaporated milk
1/4 cup Marijuana butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate

-Preheat oven to 350 degrees F (175 degrees C).

-Grease and flour 3 – 9 inch round pans.

-Sift together the flour, baking soda and salt. Set aside.

-In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.

-In a large bowl, cream 1-cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

-In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.

-Pour into 3 – 9 inch pans.

-Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

-Allow to cool for 10 minutes in the pan, then turn out onto wire rack.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/4 cup Marijuana butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

6. Canna-Coconut Cake

Serves: 24

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup Marijuana oil
2 cups flaked coconut
1 cup chopped walnuts
4 tablespoons butter, melted
2 cups flaked coconut
2 teaspoons milk
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese
3 1/2 cups confectioners' sugar

-Preheat oven to 350 degrees F (175 degrees C).

-Grease a 9 x 13 inch pan.

-In a large bowl, combine cake mix, pudding mix, water, eggs and Marijuana oil. Blend for 4 minutes.

-Stir in 2 cups coconut and the chopped nuts.

-Pour into a greased 9×13 inch pan.

-Bake at 350 degrees F (175 degrees C) for 30 minutes or until done.

-Allow to cool.

To Make Coconut Cream Cheese Frosting: Melt 2 Tablespoons of butter over low heat. Add 3/4 cup of the coconut and stir until browned. Dry on paper towel. Cream other 2 tablespoons butter with cream cheese. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1-1/4 cup coconut. Spread icing on cake and sprinkle with browned coconut.

7. Canna-Strawberry Cheesecake

Serves: 12

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup Marijuana butter
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water

-Combine graham cracker crumbs, sugar and Marijuana butter.

-Press onto the bottom of an ungreased 9-inch springform pan.

-Refrigerate for 30 minutes.

-In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.

-Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

-In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined.

-Pour half of the cream cheese mixture over crust.

-Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.

-Carefully spoon remaining cream cheese mixture over sauce.

-Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.

-Bake at 300 degrees F for 45-50 minutes or until center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.

8. Canna-Cinnamon Cheesecake

Serves: 16

1 cup graham cracker crumbs
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons Marijuana butter, melted
3 (8 ounce) packages cream cheese
1 cup white sugar

1 cup sour cream
1 cup heavy cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
3 eggs

-Preheat oven to 350 degrees F (175 degrees C).
-In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted Marijuana butter.

-Mix well and press into the bottom of a 9-inch springform pan.

-Bake in preheated oven for 10 minutes.

-Remove from oven and allow to cool.

-In a large bowl, beat cream cheese and sugar together until smooth.

-Beat in sour cream and heavy cream. Blend in the flour and vanilla. With mixer on low speed, add eggs one at a time.

-Pour batter over crust.

-Bake in the preheated oven for 60 to 70 minutes, or until center is almost set (filling will be soft).

-Refrigerate at least 6 hours or overnight before removing from pan.

To see many more tasty cannabis recipes and learn how to make edibles enroll in our Cannabis Cooking Pro class.