Dairy and Gluten Free Chocolate Cake
For all my lovely vegan friends out there – and for everyone else too – I’ve decided to add a vegan chocolate cake to the site! I know you will love it – I was really surprised at how moist and fluffy it was. And a nice bit of green blends perfectly with the chocolatey goodness! Look out for the courgette – this really is in the recipe, I’m not just having a laugh at your expense!
OK here, goes:
IMPORTANT!
First of all you need to prepare your weed, so have a think about how much you want to put in there. Cannabis comes in many different strengths, so we must be cautious! As most of you know already, cannabis takes a long time to enter you bloodstream when you ingest it, especially if your stomach is full, so you’ve gotta bear this in mind before chucking it all in (or gobbling the whole cake in one go!)
This cake serves 6 – 10 people, depending on how greedy you are. So try to think of one portion having about 1 spliff’s worth of cannabis in it. If you’re gonna share it bewteen 6 people, you’ll need less weed than if you want 10 smaller portions. See what I mean?
Anyway, it is really important not to overdo it here. The effects of cannabis can be very deceptive when eaten. You won’t notice anything for quite a while and then it can come on pretty strong, so just take it easy, chill – add what you think is reasonable, then go slow on the eating once it’s baked.
Ingredients:
Gluten free plain flour – 300g
Caster sugar – 100g
Bicarbonate of soda – 1 teaspooon
Cocoa powder – 100g
Coconut oil – 2 large heaped tablespoons
Courgette – 1 small or half a large one
Golden linseeds – 2 tablespoons
Soya milk, rice milk or water to mix
Vanilla extract – 1 teaspoon
Golden syrup – 2 tablespoons
Walnuts – 100g
dash of vinegar
Step One: Grind your cannabis with a decent weed grinder. The finer the powder the better. Now heat up the coconut oil and blend in your ground weed. Leave it for about 20 minutes to make sure all the THC dissolves.
Step Two: Mix together the gluten free plain flour (make sure you’ve sieved it!), caster sugar, bicarbonate of soda and cocoa powder.
Step Three: Reheat your coconut oil and cannabis mixture.
Step Four: Put the courgette and linseeds into a blender with a bit of soya milk and blend until fairly smooth (you can get away with some small lumps).
Step Five: In a bowl or pan, mix in the coconut oil/weed, linseed/courgette, the golden syrup and the vanilla essence. Beat this until it’s nice and smooth, adding as much soya, rice milk or water as you need for a good batter.
Step Six: If you’re using walnuts, add these now and finally a dash of vinegar. Mix it all in really well and then place into your cake tin.
Step Seven: Bake in the oven at 200C/400F for about half an hour or until you can stick a skewer into it and it comes out clean.
Enjoy!