Gluten-Free Ontbijtkoek (Dutch Spice Cake)

Ingredients

• 1.5 cups Rice Flour
• 0.5 cup Potato Starch
• 0.75 cup Brown Sugar
• 0.5 cup Molasses
• 2 Eggs
• 0.5 cup Milk
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 tablespoon Cinnamon
• 1 teaspoon Ginger
• 0.5 teaspoon Nutmeg
• 0.25 teaspoon Cloves
• 0.25 teaspoon Salt

Instructions

1. 1Preheat your oven to 325°F (160°C). Lightly grease and flour a loaf pan. This prepares the pan so the cake does not stick.
2. 2In a large bowl, combine the 1.5 cups Rice Flour, 0.5 cup Potato Starch, 1 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1 tablespoon Cinnamon, 1 teaspoon Ginger, 0.5 teaspoon Nutmeg, 0.25 teaspoon Cloves, and 0.25 teaspoon Salt. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate, medium-sized bowl, whisk together the 0.75 cup Brown Sugar, 0.5 cup Molasses, 2 Eggs, and 0.5 cup Milk. Mix until the sugar is mostly dissolved and the mixture is smooth.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until everything is just combined. Be careful not to overmix.
5. 5Pour the batter evenly into the prepared loaf pan.
6. 6Bake in the preheated oven for 50 to 55 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
7. 7Let the cake cool in the loaf pan on a wire rack for 10 minutes. This helps the cake firm up before you remove it. After 10 minutes, carefully turn the cake out of the pan onto the wire rack to cool completely before slicing and serving.

Substitutions

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