THC Infused Match Tea Cake (GF)

 

A Stoner's Delight

Gluten free due to my personal intolerance!

Gluten free due to my personal intolerance!

Note from the Editor

What makes this cake both delicious and incredibly dangerous is its balance of flavors and textures. It's not too sweet or too heavy. Before you know it, you've finished your entire slice and are ready for seconds. However, this cake isn't for the faint of heart or the low in tolerance. It's infused with a high concentration of THC oil and it hits you HARD. Recommended in small doses or for champion level stoners.

Ingredients:

  • 1 Cup Gluten Free Flour

  • 1 Cup Cake Flour-to make gluten free add baking powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Salt

  • 4 Teaspoons Powdered Green Tea

  • 1 ¼ Cups White Sugar

  • ¾ Cup Vegetable Oil

  • ¼  Cup of THC Oil

  • 3 Eggs

  • 1 Cup Plain Yogurt

  • 1 ½ Teaspoons Vanilla Extract

  • 1 ¼ Cups Confectioners’ sugar

  • 2 Teaspoons Powdered Green Tea

  • 2 Tablespoons Butter, softened

  • 1 (3 Ounce) package cream cheese, softened

  • ½ Teaspoon Vanilla Extract

  • 1 ½ Teaspoons Milk

Cooking Instructions

Matcha Cake 

  1. Preheat your oven to 350 Degrees. Grease and flour two 9 inch round pans. Grab your sifter and combine your gluten free flour, cake flour, baking soda, salt, and matcha powder. Then set aside.

  2. Next mix together sugar, weed oil, vegetable oil, and eggs until smooth. Stir in 1 ½ teaspoons of vanilla. Beat together your flour mixture alternatively with the yogurt, combining until just blended. Pour your batter into your greased pans.

  3. Bake for 30-40 minutes. Test the cake with a toothpick in the center of the pan. If the toothpick comes out clean then the cake is ready. If not, add five more minutes to your timer. Once fully baked, cool your pans on a wire rack for 30 minutes before removing from the pans.

Green Tea Frosting

  1. Get out your sifter again and work together the confectioners’ sugar and the matcha powder. In a medium size bowl, add the tea mixture with butter, cream cheese, vanilla, and milk (unfortunately dairy free milk is hard to make into a thick frosting). Beat mixture with an electric mixer until smooth. We made the frosting by hand which we only would recommend if you are feeling very ambitious

  2. Once the cakes are completely cooled, move the first layer to your cake stand. Spread a thin layer of frosting over the top. Place the next layer on top and spread the frosting so that it covers the top and sides of the cake. Using your sifter, dust the top of the cake to achieve a vibrant green color. Serve cold or at room temperature.

 
Margot Mayergreen, high tea recipes