How to Bake DANK Cannacake (uncomfortably long edition)
Written by thcscout on . Posted in Baking. No Comments on How to Bake DANK Cannacake (uncomfortably long edition)
But man alive, they are EXPENSIVE. And often WEAK. That’s where this video comes in.
In this video, I’ll show you how to make strong, cheap cannacake, that actually tastes pretty decent, which costs a FRACTION of what store-bought edibles cost. And I’ll do it slowly. If you want to see the short version, check out the other video on the channel.
Sure, you don’t know the exact dosage, but you can just try a small piece, see how you feel, and go from there! Easy peasy!
Recipe below:
Ingredients:
Cannabis (anywhere from 1/4 ounce to a full ounce)
2 tsp soy lecithin granules
1 1/4 cups coconut oil (melted)
A bunch of vanilla extract (like a couple tablespoons or more vanilla rocks)
About 1/3 of a can of crushed pineapples
-You can freeze the other 2/3 and use for future recipes
3 eggs
Dry:
1.5 cups sugar (you can use a bit more or less if you want, but I find this works best)
2 cups all purpose flour (or 2 cups bread flour plus 4 tbsp corn starch)
1.5 tsp baking soda
1 tsp baking powder
Some salt (I dunno, I don’t find it matters much, like a teaspoon?)
A BUNCH of cinnamon (it really covers the taste of the weed)
Even more cinnamon
1. Decarb the weed. Break it up into small chunks, or grind it, put it in a dish or a baking sheet, cover it tightly, and stick it in a 240F oven for 35-45 minutes (probably closer to 45)
2. Grind the weed up, add the oil and half the lecithin, stir well, then back into the 240F oven for an hour.
3. Take it out, add the rest of the lecithin, stir it, back in the oven for another hour.
4. Once cooled, freeze it for 2+ hours (I generally do it overnight)
5. Take it back out, let it warm (ideally to room temp) then melt it in the oven or microwave.
6. While the oil is still hot (so it’s liquidy) strain it into a mug, either using cheese cloth or some type of press (I swear by my Aerobie Aeropress – not a sponsor it’s just awesome).
6.5. Ideally let the oil cool a bit so it doesn’t cook the eggs which come later. Preheat oven to 325F.
7. Add the sugar, and cream it all up, ideally with electric beaters but anything will work.
8. Add vanilla and eggs, and cream that shizz up some more.
9. Add the crushed pineapple, and give it a stir (tends to get stuck in electric beaters so just use a fork or spatula)
10. Sift in the dry ingredients (or just stir them in if you’re not picky). Stir.
11. Spray/oil a big cake pan and spread with a little piece of paper towel, then pour in the batter.
12. Bake for 50-70 minutes (probably closer to 70). A toothpick should come back clean. The top will look dark since the oil is dark, plus it has to be cooked a while since it’s so oily, and that’s okay.
13. Let cool, cut into small pieces (this stuff is DANK) then put it into containers and freeze for long-term storage.
14. Buckle up and try some. Enjoy.
Want to thank me? Hit up my Patreon (https://patreon.com/ronpon)
Thanks for watching! Stay safe, stay sane, and stay smilin’!
