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Pumpkin Cannabis Coffee Cake

pumpkin-coffee-cake

Pumpkin Cannabis Coffee Cake

If you’re running out of weed snack ideas or you’ve hit a breakfast wall – then you need to make Pumpkin Cannabis Coffee Cake!

You’ve heard it time and time again: breakfast is the most important meal of the day.

More importantly, what you make for breakfast creates the tone for the rest of the day.

If you just slap some bread in the toaster and grab it go, you know you’re not getting much nutrition and even if you put a little weed butter on top – you may feel good, but why not satisfy your taste buds and rock the fall season right?


Ingredients Needed

Much like anything pumpkin, you’re going to need to grab a can of pumpkin puree.

You’ll also need:

  • Flour
  • Cinnamon
  • Nutmeg
  • Cloves
  • Ginger
  • Dark brown sugar
  • Cannabis-infused Coconut Oil
  • Maple syrup ( the real stuff)
  • Milk
marijuana-maple-syrup

How Do I Make Cannabis Coconut Oil?

A staple in my home – for obvious reasons, but one of them being it’s just a great healthy alternative.

If you haven’t made infused coconut oil before – it’s relatively simple and here’s how:

coconut
Rich in Fatty Acids – Great for Wellness
0 from 0 votes
Prep Time: 10 minutes
Keyword: Cannabis, coconutoil
Author: Steph Van De Ven
Cost: 40

Equipment

  • Strainer or cheesecloth
  • Grinder
  • Double boiler OR crockpot

Ingredients

  • 1 cup ground cannabis flower (7-10 grams)
  • 1 cup coconut oil extra virgin

Instructions

  • Grind up your cannabis.
    Anything small enough to fit through the strainer will end up in your finished product, so don't grind your cannabis too finely.
  • Combine oil and cannabis in your double-boiler, slow cooker, or saucepan and heat the two together on low or warm for a few hours.
  • Use a slow cooker on low for 4-6 hours, stirring occasionally.
    OR, in a double-boiler on low for 8 hours, stirring occasionally;
    Adding small amounts of water can be added to the mixture to help avoid burning. 
    Note: Temperature of the oil should not exceed 245°F.
  • Strain your oil BUT DO NOT SQUEEZE!
    If you squeeze the cheesecloth, it will add more chlorophyll to your oil.
  • Refrigerate up to a few weeks, and use in baking, cooking, and topically as well!
Tried this recipe?Mention @cannadish or tag #cannadish!

The Recipe: Pumpkin Cannabis Coffee Cake

This moist, perfectly seasoned, sweet and comforting coffee cake is exquisite!

Enjoy it for breakfast, or as a snack anytime you feel like it.

pumpkin-coffee-cake
Moist pumpkin cake with a sweet crumble infused with cannabis
0 from 0 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Dessert
Keyword: Cake
Author: Steph Van De Ven
Cost: 20 +/-

Equipment

  • 9-inch square pan
  • Parchment Paper
  • Mixing Bowls
  • Measuring spoons & cups
  • Spatula
  • Whisk

Ingredients

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 cup Canabis butter OR regular butter – Unsalted & COLD.

Pumpkin Coffee Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 cup cannabis coconut oil
  • 1/4 cup maple syrup real maple syrup
  • 1/4 cup milk

Vanilla Icing ( Oh yeah, we can't leave this part out!!)

  • 1 cup confectioners sugar
  • 2 tbsp half and half cream
  • 1/4 tsp vanilla extract – pure

Instructions

  • Preheat the oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan with parchment paper. Set aside
  • Make the crumb topping first: In a medium bowl, whisk the flour, brown sugar, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
  • Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined.
    Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
  • Bake the cake for 30-35 minutes. Check the cake’s doneness at the 30 minute mark by inserting a toothpick into the center. If the toothpick comes out clean or with a couple moist crumbs, the cake is done.
  • Make the icing: Whisk the icing ingredients together. Add an extra splash of creamer/milk to thin out if desired. Drizzle over warm or cooled cake.
Tried this recipe?Mention @cannadish or tag #cannadish!


If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking!

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