Peach-Melba Cannabis Cake | Print this page


1-1/2 cups cups organic all-purpose flour
2/3 cup granulated sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups buttermilk
2 large eggs
1/3 cup olive oil (can substitute with cannabis-infused olive oil, or coconut oil)
1 teaspoon pure vanilla extract
2 peaches diced
1 cup raspberries
Heat oven to 350 degrees F. Grease 9" X 13" cake pan with the butter.

Combine the flour, granulated sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk to combine.

Pour the batter in the pan, top with diced peaches and raspberries. Sprinkle top with a little granulated sugar and cinnamon. Bake at 350 degrees F, until a toothpick inserted in the center of the cake comes out clean, 35-45 minutes. Cool in the pan for 5 minutes. Run a knife around the outside edge of the cake to loosen. Cut and serve while warm.

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