I have always been crazy about our Dutch “ontbijtkoek”. It is a breakfast cake with spices that are very similar to pumpkin spice. We prefer to eat it with a thick layer of butter on it next to a cup of coffee. The original version has a lot of sugar, but I created a low FODMAP pumpkin spiced breakfast cake with less sugar.

The problem that I have with most recipes for “healthier cakes” is that they actually still contain quite a lot of sugar. The normal white sugar is omitted, but most recipes use a lot of sugar replacers, such as maple syrup, honey or coconut blossom sugar. The problem is that if you really use a lot less sugar, the healthy cake is not so sweet and that is what most people don’t like. For this pumpkin spiced breakfast cake, I chose to use a small amount of sweetener. Yes, the cake is not sweet, but I love it with a bit of margarine, butter or peanut butter on top and at least I am sure that it does not contain a lot of hidden “sugars” 🙂 If you would prefer the cake to be a bit sweeter, you can add some extra rice syrup.

I did two attempts of this breakfast cake. In the first version of this recipe, I used 100 g gluten-free flour and 100 g buckwheat flour, but this didn’t turn out so well. The cake was quite dry and I didn’t like the flavour of buckwheat flour in the recipe. The second version with 200 g gluten-free flour (this version) was a lot less dry and was way tastier!

What do you need (for 14 slices)

• 200 g oat flour (I use ultra fine oats)
• 200 g gluten-free flour
• 350 ml lactose-free milk (I used lactose-free cow milk, but you can also use almond milk)
• 2 eggs, at room temperature
• 6 to 9 tbsp rice syrup (I used 6 tbsp, but if you want a slightly sweeter cake, you can use 9 tbsp)
• 2 tbsp brown sugar
• 3 tbsp pumpkin spice
• 1 tbsp cinnamon
• 2 tsp baking soda
• a pinch of salt
• a 10-inch rectangular cake tin

How to make the low FODMAP pumpkin spiced breakfast cake

1. Pre-heat the oven to 150 degrees Celcius (300 F). Layer the cake tin with baking parchment.
2. But the eggs together with the milk and the rice syrup into a bowl and stir this together with a whisk.
3. Add the oat flour, flour, pumpkin spice, cinnamon, baking soda, brown sugar and salt little by little while you continue to stir.
4. Stir everything together with a whisk until you have a smooth mixture. Pour the mixture into the baking tin.
5. Bake the breakfast cake for 50 minutes in the oven. Check how the cake is doing during the baking. Ovens bake differently, so the cake might need a few minutes longer or shorter in your oven. The breakfast cake is done when a toothpick comes out clean.

Enjoy! 

One slice contains: 144 calories, 26 g carbs, 2 g fat, 4 g protein and 2 g fibre

Will you let me know if you make my low FODMAP pumpkin spiced breakfast cake? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen.

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

Print