Created by cannabis Cup award-winning edibles maker Alison D-Ray from Ettalew’s Medibles, these red velvet whoopie pies are delicious and indulgent, as well as gluten-free. More edibles makers are creating products designed for patients with dietary restrictions, and the market for sugarless, vegan, gluten-free and other specialty treats is growing daily. “I just had two new accounts this week looking for gluten-free items,” says Alison, an accomplished baker who reformulated one of her grandmother’s recipes, excluding wheat and replacing it with alternative flour blends. Of course, she also added another special ingredient -- cannabis!

Gluten is the protein found in wheat flour, and it enables bread and other baked goods to bind together into a cohesive mass. People who suffer from celiac disease become extremely ill after consuming gluten, while others who are sensitive to gluten prefer to avoid it and say it makes them feel lethargic. Replacing gluten in baked goods is no easy task, since you need to replicate the springy texture of cake for a satisfying mouth feel. Alison’s time-tested baking blend uses ground flours made of brown rice, sorghum, coconut and tapioca to replace wheat, with the all-important xanthan gum as a binding agent.

“You would never know it’s gluten-free, it’s just so yummy,” Alison says, relating how her family now prefers this version of grandma’s classic whoopie pies to the original when she brings them home for the holidays. “I love red velvet cake,” Alison exclaims, “it was a staple in our southern family.”

This recipe makes 6 whoopie pies, and one pie is enough for two doses. Stones 12. Enjoy!

For the frosting:

-1 teaspoon vanilla extract

-2 cups sifted confectioners’ sugar

-½ cup cannabis infused butter, softened

-2 (8 oz.) packages of cream cheese, softened

First, it’s important to make sure the butter is very soft and the confectioner’s sugar has been sifted. You don’t want lumps in your frosting! Sift the sugar through a metal mesh strainer to break up chunks. 

In a medium bowl of an electric mixer, vigorously beat together the cream cheese and butter until thoroughly combined and smooth. Mix in the vanilla, and then gradually add the confectioners' sugar. Put the frosting mixture in a gallon-sized sealable plastic bag. Store in the refrigerator. Makes 3 cups.

 

For the cake:

      -3/4 cup brown rice flour

           -1/4 cup coconut flour 

-3/4 cup sorghum flour 

-3/4 cup tapioca starch 

-1 teaspoon baking soda 

-1 teaspoon xanthan gum 

-1/4 teaspoon salt 

-1/4 cup unsweetened cocoa powder, divided 

-1 cup cannabis-infused canola oil 

-2 eggs at room temperature

-1 1/2 cups white sugar 

-3/4 cup unsweetened applesauce

-1 cup buttermilk 

-1 ounce red food coloring 

-1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder.

In the large mixing bowl of an electric mixer, beat cannabis-infused canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 to 30 minutes. Allow the cakes to cool completely before cutting and frosting.

To put the pies together, you will need a cookie cutter or a clean, empty can.

Use round cookie cutter to cut out the tops and bottoms of the whoopie pies. Carefully cut these cake circles into a top half and bottom half. Take the frosting bag and cut a bottom corner off in order to easily squeeze the frosting onto the bottom half of the cake circles. Top with the other half, and now you have a whoopie pie!