This typical Dutch ontbijtkoek literally translates as ‘breakfast cake’. It is a rather fitting name as this is a dish we “Dutchies” like to eat for breakfast. But we also eat it as a snack and/or with lunch. So it is not limited to breakfast at all-eat it whenever you fancy!
This Dutch ontbijtkoek recipe is traditionally already vegan and made with rye flour. But I had a guest who is allergic to gluten, so I made it gluten free too. This recipe is quick and easy to make and packed with warming, comforting spices-you can definitely see the spice-trade heritage of The Netherlands in this recipe.
Because ontbijtkoek is made without eggs or fat, it is a dense cake that can be a tad dry. To compensate, I always spread a lot of (vegan) butter on each slice. Butter also enhances the flavour of the spices in this cake, but to be completely honest, we put that much butter on because it is just so tasty!
This recipe is also used to make another Dutch dish, this sour beef stew. If you can’t find ready-made ontbijtkoek in your area for the sour beef stew, you can make your own using this recipe. When you make ontbijtkoek for the sour beef stew, I would suggest making it without the dried fruit and nuts because that dish is better without them. You will have ontbijtkoek left after you have used it for the sour beef stew, so save the rest of the ontbijkoek and eat it in the following fewdays.
If you have some left over, just put it in a bag or an airtight container in the fridge. This is one of those recipes that becomes better after a day in the fridge, as the spice flavours develop further. So I highly recommend keeping it in the fridge for a day (after it has cooled) before eating it! But if you are anything like me, and you cannot wait, just cut a slice or 2 when it is still a little bit warm so you can taste and save the rest for later.
So let’s go into the kitchen and make this ontbijtkoek!
Dutch Ontbijtkoek Cake (Vegan)
- Spatula or spoon
- Cake tin
- baking paper
- 185 Grams Buckwheat flour
- 65 Grams Oat flour (Just grind oats in a coffee grinder or blender into a flour)
- 100 Grams Coconut sugar
- 20 Grams Baking powder
- 1 TBspn Cinnamon powder
- 1 Tspn Ginger powder
- ½ Tspn Speculaas kruiden (Or gingerbread or pumpkin spices or make your own using the recipe on the bottom of this recipe)
- 1 Pinch Salt
- 270 ML (oat)milk
- 60 grams dried fruit, such as cranberries (Optional)
- 75 grams Nuts (optinal)
- Pre heat the oven to 175 degrees celcius
- Put all the dry ingredients into a bowl and stir them together
- Pour in the oat milk and stir until incorporated
- If you are using dried fruit and nuts, stir those in as well
- Line your cake tin with baking paper, add the batter and bake for about 45 minutes
- Let it cool and if you can hold off tasting it, place it in the fridge and taste the next day. The flavours will have enhanced in that time
- Spread liberally with (vegan) butter and enjoy!