Ontbijtkoek is a traditional Dutch spice cake recipe. It’s a dense cake that is served at breakfast time or as a snack. While the bread is cooling, it is wrapped in aluminum foil. This creates a sticky, moist crust that the bread is known for. The cake is similar in flavor a strongly spiced gingerbread.
Ontbijkoek {Dutch Spice Cake}
I found a recipe for Ontbijkoek a few years ago. Before that, I had to special order it from a company that imports goods from the Netherlands. The recipe listed here is the recipe I have been making for the past year or so. It’s been modified from the original to be dairy free and a little sweeter.
I seem to get cravings for this cake whenever the weather turns cooler. I enjoy having a slice of this topped with a pat or two of butter. It’s delicious. This is also one of the homemade gifts I make for neighbors and friends. Paired with some homemade honey-butter, it makes a great holiday or housewarming gift. Try it for yourself!
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Ingredients
2 cups white whole wheat flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark brown sugar
1/3 cup molasses
1 cup coconut or almond milk
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 pinch salt
Instructions
- Preheat oven to 300 degrees F.
- Combine all ingredients until smooth with an electric mixer. Batter will resemble a thick pancake batter.
- Lightly coat a 8"x3" cake pan with coconut oil and fill with the batter.
- Bake 1 hour or until an inserted toothpick comes out clean.
- Cool in the pan for about 30 minute. Then remove cake from pan and wrap with aluminum foil. Keep wrapped for 24 hours before serving.
- Keep covered or bread/cake will dry out.
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