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Home Rye breakfast cake

Rye breakfast cake

Recipes Sugar-free Baking Breakfast

Because the breakfast cake turned out so well and tasted great, it was almost like a kind of cake and I thought it perfectly suitable as a treat. The edges of the cake are wonderfully crisp and the crumb is nicely moist, just how a proper ontbijtkoek should be. It's really a good alternative to the sugar-loaded supermarket versions.

Recipe

Rye breakfast cake

Rye breakfast cake is a deliciously spiced breakfast or snack made with rye flour. This version includes mixed spice (koekkruiden), cinnamon, ginger, honey and apple syrup for a rich flavor. The batter is combined with plant-based milk, an egg and leavening agents, then baked into a soft, airy loaf. The seeds on top add extra texture. Perfect served with a smear of butter or on its own, and it keeps well for a few days in an airtight container!

Course	Breakfast
Kitchen	Dutch
Servings	For 1 loaf

Preparation time

Preparation time	15 min
Time in oven	50 min
Stiffen up min.	10 minutes
Total	1 hour and 5 minutes

Equipment

Mixing bowl
Hand mixer
Loaf pan
Parchment paper
Airtight container

Ingredients

250 grams rye flour
200 ml plant-based milk
2 tablespoons mixed spice (koekkruiden)
2 teaspoons cinnamon
2 tablespoons honey
2 teaspoons cream of tartar baking powder
1 teaspoon baking soda
2 teaspoons apple syrup (appelstroop)
1/2 teaspoon ground ginger (or a piece of fresh grated ginger)
1 egg
pinch of salt
some seeds to garnish the loaf

How to make rye breakfast cake?

Line a cake tin with parchment paper.
Put the rye flour, mixed spice (koekkruiden), cinnamon, baking powder, baking soda, ground ginger and salt in a bowl and mix well.
Then add the milk and the egg and stir well. Next add the honey and apple syrup. Stir until you have a smooth batter, using a hand mixer or food processor if you like.
Pour the batter into the cake tin and optionally garnish with some (sunflower or pumpkin) seeds. Bake for about 50 minutes. If the top browns too quickly, you can cover it with parchment paper.
Let cool a little before removing the breakfast cake from the tin. Store in an airtight container — the cake will stay tasty for about 3–4 days!
Serve on dessert plates with a cup of tea or coffee.

Cooking mode Prevents your screen from going to sleep

This rye breakfast cake is delightful as a breakfast or snack. Slice a few thick pieces and top them with a bit of butter or nut butter for an extra tasty treat. The cake will definitely keep for 3 to 4 days if stored in an airtight container.

Want the cake a little sweeter or more spiced? Add an extra teaspoon of mixed spice or replace some of the honey with additional apple syrup. You can also swap the seeds on top for chopped nuts or dried fruit to taste.

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