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.
Top Tips
- 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
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Healthy sweet breakfast cake {without refined sugar}
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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
Ingredients
- 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
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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