Have you ever heard of space cake? While it may sound like a dessert from another galaxy, it’s actually a beloved edible treat made with cannabis — particularly popular in the Netherlands and among adventurous home bakers across Europe.
Whether you’re curious about how cannabis can be infused into food or just want to explore a new kind of baking project (where the real secret ingredient is patience), this beginner-friendly guide walks you through the essentials of making space cake — safely, legally, and deliciously.
And for a tried-and-tested full recipe, we’ll also link to the original Zamnesia space cake recipe , which has guided thousands of psychonauts and bakers alike.
What Is Space Cake?
Space cake is simply a cake (or sometimes a muffin) that has been infused with THC, the main psychoactive compound in cannabis. While the name might suggest a sci-fi confection, the origins are very down-to-earth: space cake has been served in Dutch coffeeshops since the 1990s.
Unlike smoking or vaping, eating cannabis leads to a longer-lasting, slower-onset experience. That’s why proper preparation, portioning, and patience are key.
What You’ll Need (Basics)
Here’s a simplified overview of what goes into a basic space cake:
Ingredients:
- Cannabis butter (cannabutter) – the core infusion
- All-purpose flour – for structure
- Sugar – for sweetness
- Eggs – for binding
- Baking powder
- Milk or plant-based alternative
- Optional flavorings: vanilla, cocoa, cinnamon , or even chopped nuts
The most important step — and what makes space cake “spacey” — is preparing cannabutter , which is regular butter infused with activated cannabis .
Step-by-Step Overview
1. Make Your Cannabutter
This is the most time-consuming part, but it’s essential. You’ll need to decarboxylate your cannabis (i.e., gently heat it in an oven to activate the THC), then simmer it with butter over low heat for a few hours.
You can find Zamnesia’s full, detailed cannabutter guide here .
💡 Pro tip: Use a strain that complements the mood you’re going for — uplifting for a social vibe, or soothing for winding down.
2. Mix Your Batter
Once your cannabutter is ready, replace the usual butter in your cake recipe with it.
In a bowl, combine:
- Cannabutter
- Sugar
- Eggs
- Milk
- Vanilla
- Then fold in your flour and baking powder until smooth.
You can add cocoa, mashed banana, grated carrots, or anything you’d normally use in cake.
3. Bake Carefully
Preheat your oven to ~175°C (350°F) and bake for around 25–35 minutes , depending on your batter and dish size. A toothpick test will tell you when it’s done.
Important: The heat of baking doesn’t destroy the THC, as long as you’ve already decarboxylated it during butter-making.
Dosing: Start Low, Go Slow
One of the most common mistakes with edibles is overdoing it . Because it can take 30–90 minutes to feel the effects, people sometimes eat more than they should — leading to an uncomfortable experience.
Tip: Divide your finished cake into 8–12 pieces. Start with a small portion and wait at least two hours before considering more.
Safety and Legal Notes
- Only make or consume space cake where it is legal to do so.
- Store clearly labeled and out of reach of children or pets .
- Never drive or operate machinery after consuming.
Final Thoughts
Baking space cake is a fascinating mix of cooking, herbal craft, and conscious experimentation. As always, approach with respect, curiosity, and caution — and you’ll find yourself enjoying not just the taste of your creation, but the deep, mellow experience that follows.
This Creamy Greens and Tofu Power Bowl is a wholesome, under-500 calorie meal with the perfect balance of protein, carbs, and healthy fats. With 19.7g of protein, plenty of fiber, and nutrient-dense veggies, it’s a satisfying bowl that supports your health goals without compromising on flavor.
Though it may seem like there are several elements, this bowl comes together surprisingly quickly. Each component uses simple ingredients and minimal prep, making it easy to cook in under 30-40 minutes. It’s a great way to enjoy a nutritious, well-balanced meal without spending hours in the kitchen.
This bowl is also great for meal prep. You can cook the rice, sauté the veggies, and prep the creamed spinach in advance—just reheat and assemble when you’re ready to eat. It stores well in the fridge and makes healthy eating easy throughout the week.
Step 1: Prepare the Lite Creamed Spinach & Corn
Heat a pan over medium flame and drizzle in a minimal amount of oil—just enough to lightly coat the base. Add finely chopped garlic and onions, and sauté until the onions turn soft and translucent. Once the onions are tender, season the mixture with salt, red chilli flakes, freshly ground black pepper, and a pinch of oregano. Stir well to combine and let the spices bloom for about a minute.
Next, add the sweet corn. If you’re using fresh corn, make sure it’s steamed beforehand, as raw corn can take longer to soften. Cook the corn for 2–3 minutes until tender. Sprinkle in the all-purpose flour (maida) and mix thoroughly. Continue cooking for a minute to eliminate the raw flour taste and to form a base for the sauce.
Gradually pour in the milk while stirring continuously. Allow the mixture to simmer for a few minutes until it begins to thicken slightly.
Finally, add the chopped spinach. Stir well and cook for 4–5 minutes until the spinach wilts and blends into the creamy base.
Your Lite Creamed Spinach & Corn is now ready to serve—warm, comforting, and lighter than the classic version.
Step 2: Prepare the Herbed Rice
Heat a small amount of oil in a pan over medium heat. Once hot, add garlic along with red chilli flakes, freshly cracked black pepper, and mixed oregano seasoning. Sauté for a few seconds until the garlic is fragrant and the spices release their aroma.
Add the pre-cooked rice to the pan and toss well to ensure the herb and spice mixture coats the grains evenly. Sprinkle in the salt and sliced spring onions, and continue to stir gently, taking care not to mash the rice. If you’re monitoring your sodium intake, feel free to skip the salt here, as the accompanying dishes are already well-seasoned.
Your Herbed Rice is now ready—a simple, aromatic base that pairs well with a variety of main dishes.
Step 3: Prepare the Tofu and Bell Pepper Stir-Fry
Heat in a wide pan or wok over high heat. Add finely chopped garlic and sauté for a few seconds until it turns fragrant. Add the cubed onions, cubed tofu, and a mix of colorful bell peppers. Keep the flame high and stir-fry the mixture for 3–4 minutes, allowing the vegetables and tofu to develop a light char for added flavor and texture.
Once the vegetables are slightly blistered and the tofu is golden in spots, sprinkle in the peri peri seasoning and salt. Toss everything well to ensure the seasoning coats the ingredients evenly.
Finish with a garnish of freshly chopped spring onions. Your Tofu and Bell Pepper Stir-Fry is now ready—vibrant, flavorful, and packed with a subtle smoky kick.
Final Step: Assemble and Serve To plate the dish, take a generous scoop of the herbed rice and place it as the base in a wide serving bowl. Spoon the warm, creamy spinach and corn mixture alongside, followed by the vibrant tofu and bell pepper stir-fry.
Top the bowl with a perfectly boiled egg—halved or whole, as you prefer—for an extra boost of protein and a satisfying finish. The combination of textures and flavors in this balanced bowl makes it a wholesome, nourishing meal perfect for lunch or dinner. Serve warm and enjoy.
Creamed Spinach & Corn 1 teaspoon vegetable oil 2 cups baby spinach leaves, chopped 3/4 cup frozen sweet corn 1/2 cup onion, finely chopped 2 teaspoon maida (all purpose flour) 1 cup milk 1/4 teaspoon salt 3 cloves garlic, minced 1/2 teaspoon red chilli flakes 1/2 teaspoon mixed oregano seasoning 1/4 teaspoon black pepper powder
Herbed Rice 1 teaspoon vegetable oil 2.5 cups cooked basmati rice 1/2 teaspoon salt 1/4 teaspoon black pepper powder 1/4 teaspoon red chilli flakes 1/2 teaspoon mixed oregano seasoning 3 cloves garlic, minced 2 sprigs spring onions, chopped
Tofu and Bell Pepper Stir-Fry 1 teaspoon vegetable oil 3 cloves garlic, minced 1/3 cup onion, diced 2 cups mixed bell peppers, diced 150 grams tofu, diced 1/4 teaspoon salt 1/2 teaspoon peri peri seasoning 2 sprigs spring onions, chopped
Eggs 3 boiled eggs
Step 1: Prepare the Lite Creamed Spinach & Corn Heat a pan over medium flame and drizzle in a minimal amount of oil—just enough to lightly coat the base. Add finely chopped garlic and onions, and sauté until the onions turn soft and translucent.
Once the onions are tender, season the mixture with salt, red chilli flakes, freshly ground black pepper, and a pinch of oregano. Stir well to combine and let the spices bloom for about a minute.
Next, add the sweet corn. If you’re using fresh corn, make sure it’s steamed beforehand, as raw corn can take longer to soften. Cook the corn for 2–3 minutes until tender.
Sprinkle in the all-purpose flour (maida) and mix thoroughly. Continue cooking for a minute to eliminate the raw flour taste and to form a base for the sauce.
Gradually pour in the milk while stirring continuously. Allow the mixture to simmer for a few minutes until it begins to thicken slightly.
Finally, add the chopped spinach. Stir well and cook for 4–5 minutes until the spinach wilts and blends into the creamy base.
Your Lite Creamed Spinach & Corn is now ready to serve—warm, comforting, and lighter than the classic version.
Step 2: Prepare the Herbed Rice Heat a small amount of oil in a pan over medium heat. Once hot, add garlic along with red chilli flakes, freshly cracked black pepper, and mixed oregano seasoning. Sauté for a few seconds until the garlic is fragrant and the spices release their aroma.
Add the pre-cooked rice to the pan and toss well to ensure the herb and spice mixture coats the grains evenly. Sprinkle in the salt and sliced spring onions, and continue to stir gently, taking care not to mash the rice.
If you’re monitoring your sodium intake, feel free to skip the salt here, as the accompanying dishes are already well-seasoned.
Your Herbed Rice is now ready—a simple, aromatic base that pairs well with a variety of main dishes.
Step 3: Prepare the Tofu and Bell Pepper Stir-Fry Heat in a wide pan or wok over high heat. Add finely chopped garlic and sauté for a few seconds until it turns fragrant.
Add the cubed onions, cubed tofu, and a mix of colorful bell peppers. Keep the flame high and stir-fry the mixture for 3–4 minutes, allowing the vegetables and tofu to develop a light char for added flavor and texture.
Once the vegetables are slightly blistered and the tofu is golden in spots, sprinkle in the peri peri seasoning and salt. Toss everything well to ensure the seasoning coats the ingredients evenly.
Finish with a garnish of freshly chopped spring onions. Your Tofu and Bell Pepper Stir-Fry is now ready—vibrant, flavorful, and packed with a subtle smoky kick.
Final Step: Assemble and Serve To plate the dish, take a generous scoop of the herbed rice and place it as the base in a wide serving bowl. Spoon the warm, creamy spinach and corn mixture alongside, followed by the vibrant tofu and bell pepper stir-fry.
Top the bowl with a perfectly boiled egg—halved or whole, as you prefer—for an extra boost of protein and a satisfying finish. The combination of textures and flavors in this balanced bowl makes it a wholesome, nourishing meal perfect for lunch or dinner. Serve warm and enjoy.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
