Dutch Ontbijtkoek Cake (Vegan)
Sweet, spice & everything nice- this Dutch Ontbijtkoek (breakfast cake) has it all A perfect breakfast food that you can snack on at any time of the day!
Equipment
- bowl
- Spatula or spoon
- Cake tin
- baking paper
Ingredients
- 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)
Instructions
- 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!
Notes
If you don’t have the speculaas kruiden you can use pumpkin spices or gingerbread spices instead, or some more cinnamon and ginger.
Or… you can make your own speculaas kruiden:
– 1 TBspn Cinnamon powder– 1/2 Tspn Star anise powder– 1/3 Tspn Nutmeg powder– 1/4 Tspn Clove powder– 1/4 Tspn Mace powder– 1/4 Tspn Coriander seed powder– 1/3 Tspn Cardamon powder
Stir to mix everything together well and it is ready to use.
Tried this recipe?Let us know how it was!