Cannabis Honey Cardamom Mini Bundt Cake & Whipped Honey Cream
Cake Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
3/4 tsp baking soda
1 1/2 tsp baking powder
1 3/4 tsp ground cardamom
3/4 cup coconut oil or butter, softened
1 8 fl oz CannaHoney
1/2 cup honey
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
Whipped Honey Cream Ingredients:
1 cup whipping cream
1 1.5 fl oz CannaHoney
1 1/2 tsp vanilla extract
If you don't have a mini bundt pan, a cupcake pan will also work nicely. If using a standard bundt cake pan, increase baking time to 40 - 45 minutes.
Instructions:
Preheat oven to 350ºF. Spray bundt cake pan with nonstick cooking spray or brush with melted coconut oil.
Combine the dry ingredients (flours, baking powder and baking soda, plus the cardamom) in a large bowl and stir together. Set aside.
In a large bowl or stand mixer, combine the remaining wet cake ingredients (coconut oil, honeys, eggs, milk and vanilla.) Mix lightly and slowly add in dry mixture. Combine thoroughly.
Pour 1/3 cup of batter into each mini bundt cup. Bake for 20 to 25 minutes, until cakes are golden and a toothpick inserted into cake comes out clean. Let cool completely on a wire rack. Gently tap around pan before slowly turning cake onto serving plate.
To make your Whipped Honey Cream topping, beat the whipping cream in a mixer or high-powered blender until peaks start to form. Add in honey and vanilla and beat a little bit more.
Top a mini bundt with a dollop of whipped honey cream for a sweet treat! Enjoy with tea.