Healthy Sweet Breakfast Cake

Healthy Sweet Breakfast Cake

Do you love Dutch Peperkoek? I like to bake it for breakfast, brunch, or lunch. Because it is such a super easy recipe, and you can vary with it. I already have a traditional kruidkoek recipe and a traditional peperkoek cake on my blog.

And I couldn't resist experimenting with it further. And so that became this variant. Without refined sugar and with whole wheat flour. Healthier and just as tasty! Try it yourself.

What do you need for a healthy Breakfast cake?

To prepare this sweet breakfast cake, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Whole wheat flour - Unlike wheat flour, whole wheat flour contains all parts of the grain. And therefore, it has more fiber.
• Baking powder - Ensures that the gingerbread rises and becomes airy.
• Salt - Adding a small pinch of salt gives the breakfast cake more flavor.
• Milk - This makes the breakfast cake creamy. If you want to go for lactose-free, use soy milk.
• Apple butter - Use pure apple butter (without added sugar) to bake a spice cake without sugar.
• Honey - Made naturally by bees and therefore not refined.
• Egg - For binding the peperkoek breakfast cake. It also provides a creamy taste.
• Speculaas mix spices - Also available as gingerbread spices or pumpkin spices. The composition may vary, but the base is always cinnamon, cloves, and nutmeg. Replace the biscuit spices with one teaspoon cinnamon, one teaspoon nutmeg, and ¼ teaspoon cloves. With this, you can make delicious, healthy gingerbread.

How to prepare Peperkoek Breakfast Cake?

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Heat the milk until hot, and add the apple butter and honey. Stir and turn off the stove.
2. Mix the egg with the spices. Then add the milk mixture. When everything is well mixed, add the whole wheat flour, salt, and baking powder and mix on low speed until just combined.
3. Pour the batter into the cake tin and bake in a preheated oven at 350 °F (180 °C) for 70 minutes. By lining the cake tin with baking paper, you can better take the cake out of the container after baking.
4. Check whether the sweet breakfast cake is done. You check whether a cake is done by inserting a skewer into the thickest part (often the middle). If it comes out dry, the cake is ready. Next, remove the peperkoek from the oven and let it rest for 5 minutes. This causes the sweet bread to shrink slightly, making it easier to separate from the baking pan. Next, remove the healthy gingerbread from the mold and let it cool to room temperature on a wire rack.