Healthy sweet breakfast cake {without refined sugar}

With this easy recipe, you can make a healthy sweet breakfast cake without refined sugar and with whole wheat flour. Flavored with gingerbread spices. A fluffy cake with a delicious taste that you will enjoy!

Do you also love breakfast cakes with gingerbread flavor? I like them a lot and bake them regularly. Because the recipe is super easy and you can make a lot of variations. I already have a traditional kruidkoek recipe and a traditional peperkoek cake on my blog.

And I couldn't resist myself for experimenting with the recipe. And this variant without refined sugar and with whole wheat flour wat the result.

• You can fill this gingerbread with ½ cup of raisins (80 grams) and ½ cup (60 grams) of finely chopped walnuts. Mix the raisins through the batter. Pour it into the tin and sprinkle the chopped walnuts on top.
• Substitute cinnamon, nutmeg, and cloves with 1 teaspoon gingerbread spices. In that case, you're baking a healthy Dutch Peperkoek.

• By lining the cake tin with baking paper, you can get it out of the tin easier.
• Let the healthy cake stand for 5 minutes after baking before releasing it from the tin. That way it will shrink a little bit and you can take it out much easier.
• Check if the breakfast cake is done by pricking a satay pricker in the thicker part of the cake (most of the time the middle part). If it comes out dry, your cake is done.
• When you use a convectional oven bake the cake at 350 degrees Fahrenheit (180 degrees Celsius). If you're baking with a conventional oven bake the cake at 390 degrees Fahrenheit (200 degrees Celsius).
• If you want a soft outside, instead of a crunchy top, put baking paper on top and therefore cover the batter.

• Wrap your healthy ontbijtkoek in aluminum foil and store at room temperature. This way you can store it for up to 1 week.
• Don't store it in the refrigerator, because it will become dry.
• You can freeze this sweet bread. Wrap it in foil and put it in a plastic freezer bag or box. This way you can store it for up to 3 months. TIP slice the cake before freezing. That way you can defrost the portion you'll need. Defrost the cake at room temperature.

🥘  Other delicious recipes

Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!

Healthy sweet breakfast cake {without refined sugar}

Author: Andréa

Prep Time 10 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 20 mins

Dutch

5 of 1 vote

Voor 8 slices

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With this easy recipe, you can make a healthy sweet breakfast cake without refined sugar and with whole wheat flour. Flavored with gingerbread spices. A fluffy cake with a delicious taste that you will enjoy!

Equipment

• ▢
  convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
• ▢
  loaf / pound cake tin 6 inches / 15 cm

Ingredients 

1x2x3x

• ▢ 250 gram whole wheat flour
• ▢ 2 teaspoons baking soda
• ▢ ⅙ teaspoons salt
• ▢ 200 ml milk
• ▢ 2 tablespoons apple butter
• ▢ 100 grams honey
• ▢ 1 egg size L
• ▢ 2 tablespoons gingerbread spices

Metric - US Customary

Instructions

• Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
• Line a baking tin with baking paper.
• In a bowl whisk whole wheat flour with baking soda and salt.
• Heat the milk in a saucepan. When it almost boils, you'll notice some steam above the pan, add the apple butter and honey.
• Stir well and turn off the heat.
• In a bowl mix the egg with the gingerbread spices at high speed for 1 minute.
• Turn the speed to low and pour the hot milk mixture slowly into the saucepan, while keep mixing.
• Add the whole wheat mixture, spoon by spoon, to the batter, while you mix at low speed. Turn the mixer off when the wheat is incorporated.
• Pour the batter into the tin and put it in the oven.
• Bake for 70 minutes until brown.
• Check with a wooden satay pricker if the sweet breakfast cake is done (see TIPS).
• Take the cake from the oven and let it stand for 5 minutes.
• After 5 minutes take the cake from the tin and let it cool down on a wire rack to room temperature.

Notes

• By lining the cake tin with baking paper, you can get it out of the tin easier.
• Let the healthy cake stand for 5 minutes after baking before releasing it from the tin. That way it will shrink a little bit and you can take it out much easier.
• Check if the breakfast cake is done by pricking a satay pricker in the thicker part of the cake (most of the time the middle part). If it comes out dry, your cake is done.
• When you use a convectional oven bake the cake at 350 degrees Fahrenheit (180 degrees Celsius). If you're baking with a conventional oven bake the cake at 390 degrees Fahrenheit (200 degrees Celsius).
• If you want a soft outside, instead of a crunchy top, put baking paper on top and therefore cover the batter.

Nutrition

Calories: 180kcal | Carbohydrates: 37g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 343mg | Fiber: 4g | Sugar: 13g | Vitamin A: 78IU | Iron: 2mg

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