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Gluten-Free Ontbijtkoek (Spiced Honey Cake) recipe by Safe Plated

Gluten-Free Ontbijtkoek (Spiced Honey Cake)

A dense and flavorful Dutch spiced honey cake, perfect for breakfast or as a snack. This version uses gluten-free flours to achieve a similar texture and taste to the traditional cake.

65m8 servings
Contains dairyContains eggContains nutsWHEAT-free
320 cal|6g protein|55g carbs|10g fat|3g fiber

Ingredients

  • 1 1/2 cups Gluten-Free All-Purpose Flour
  • 1/2 cup Almond Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 tsp Spices (cinnamon, ginger, cloves, nutmeg)
  • 1/4 tsp Salt
  • 2 Eggs
  • 1 cup Honey
  • 1/2 cup Brown Sugar
  • 1/4 cup Molasses
  • 1/2 cup Milk
  • 1/4 cup Melted Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat your oven to about 165°C (160°C). Grease a 22.86 × 12.7 cm loaf pan and dust it lightly with gluten-free all-purpose flour.
  2. 2In a large bowl, combine 1 1/2 cups Gluten-Free All-Purpose Flour, 1/2 cup Almond Flour, 1 tsp Baking Soda, 1/2 tsp Baking Powder, 2 tsp Spices, and 1/4 tsp Salt. Whisk these dry ingredients together.
  3. 3In a separate medium bowl, whisk together 2 Eggs, 1 cup Honey, 1/2 cup Brown Sugar, 1/4 cup Molasses, 1/2 cup Milk, and 1/4 cup Melted Butter until smooth.
  4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix.
  5. 5Pour the batter evenly into the prepared 22.86 × 12.7 cm loaf pan.
  6. 6Bake for 45 to 50 minutes. The cake is done 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. Then, carefully invert the pan to remove the cake and let it cool completely on the wire rack before slicing and serving.

Substitutions

Wheat Flour → Gluten-Free All-Purpose Flour, Almond Flour

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