Cinnamon Molasses Cannabis Cake

This cannabis infused cake is fancy enough for guests yet casual enough for a snack. Whether you want to share with others is up to you! 

Baking season has officially started, now that Fall has arrived. Pumpkin spice is nice, but we can showcase cinnamon in other applications, like this Cinnamon Molasses Tea Cake. You can top this cake with other Fall favorites, like pecans! Here, we topped it off with a nutty mix of almonds, coconut, and sesame seeds. 

Cinnamon Molasses Cannabis Cake Recipe:

Prep time: 20 minutes
Cook Time: 50 minutes
Yield: 10 servings

For the Cake

Equipment Needed:  

  • 9” x 5” loaf pan
  • parchment paper
  • 1 bowl
  • 1 whisk
  • 1 pot

Ingredients Needed:

  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ¾ cup infused oil
  • 1 cup molasses
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup of milk 
  • 2 tea bags of your favorite black or spiced tea


  1. Preheat oven to 375°F.
  2. Line your pan with parchment paper.
  3. In the pot, heat the milk and steep the tea bags in it for 20 minutes. Set aside.
  4. In a bowl, whisk together the baking powder, baking soda, salt, cinnamon, and cardamom.
  5. Whisk in the infused oil and molasses.
  6. Whisk in the granulated and brown sugars.
  7. Remove the tea bags from the milk. Pour the milk into the batter and whisk until fully incorporated and there are no lumps. The batter will be thin.
  8. Pour into the parchment-lined pan and place in the oven 
  9. Bake for 50 minutes or until toothpick inserted in the center comes out clean. 

While that is baking, prepare the topping:

Ingredients Needed:

  • 6 Tbsp molasses
  • ¼ cup water
  • 3 tsp sesame seeds
  • ½ cup chopped coconut chips
  • ½ cup chopped nuts (your choice)


  1. Heat and stir the molasses and water in a pot until homogenous. Set aside. 
  2. In a bowl, mix together the seeds, coconut, and nuts. 
  3. Add a few spoonfuls of the molasses syrup to the nut mixture to moisten it. Reserve the remaining syrup for the cake. 
  4. When the cake is done, brush the remaining syrup over the cake while the cake is still warm
  5. Spread the nut/seed mixture over the top.
  6. Let it cool to room temperature before serving.

This cake, wrapped well and secured in an airtight container, keeps well in the refrigerator for a week. It can also be baked in advance, wrapped tightly, then frozen. To enjoy, simply thaw to room temperature.

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