Dutch spice or breakfast cake

Ingredients for 1 servings:

• 200 g flour, gluten-free, light
• 100 g buckwheat flour
• 1 bag of pudding powder (vanilla flavor), gluten-free, approx. 40 g
• ½ sachet(s) baking powder, gluten-free
• 1 tbsp psyllium husk, ground (fiber husk)
• 200 g molasses – sugar, brown or cane sugar
• 2 tbsp spice mix (speculoos or gingerbread spice)
• 350 g lactose-free yogurt
• 2 eggs or 100 g yogurt additionally
• some water or milk or buttermilk, if necessary.
• Fat for the mold
• Breadcrumbs for the form

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Ontbijtkoek, gluten-free, lactose-free and egg-free on request

Mix all the dry ingredients together, then stir in the yogurt and, if desired, the eggs. The batter should hold together like a soft sponge cake. If it’s too thick, add a little water, milk, or buttermilk. Grease a loaf pan, dust with breadcrumbs, pour in the batter, and bake at 160°C (top and bottom heat) for 50-60 minutes. Place a piece of baking paper or aluminum foil over the pan for the first 20 minutes, otherwise the batter will brown too quickly. After baking, insert a wooden skewer into the batter. The cake is done when no batter sticks to the pan. Remove the pan from the oven, run a knife between the pan and the cake to loosen the batter slightly. Let the cake cool for 5 minutes, then turn it out of the pan.