Gluten-Free Ontbijtkoek (Dutch Spice Cake)
A spiced cake traditionally eaten for breakfast in the Netherlands, made gluten-free with a blend of rice flour and spices. Delicious served with butter or cheese.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to 160°C. Lightly grease and flour a loaf pan. This prepares the pan so the cake does not stick.
- 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.
- 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.
- 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.
- 5Pour the batter evenly into the prepared loaf pan.
- 6Bake in the preheated oven for 50 to 55 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
- 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
Wheat Flour → Rice Flour + Potato Starch
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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