Saturday, January 7, 2017

Gluten Free Dutch Koek - Dutch Spice Cake

I first had this spice cake when I was 16  years old visiting my friends' home.  Their mom made and served it regularly.  My friend became my husband  and for years I also made this spice cake.  On a cold winter morning there is nothing better than the aroma of "Koek" -  Dutch Spice cake baking in the oven.  It was a "tradition" that I sliced off each end of the cake - slathered them with butter and enjoyed alongside my morning coffee.  When my husband was diagnosed with Celiac disease I no longer made this cake.  I tried to convert it a couple of times to gluten free without success.  After baking gluten free for 17 years I have learnt a few things and tried this recipe the other week with great success.  I have made 3 large loaves in less than a week - one to give away and the other to enjoy with our large family.  I have written the recipe using only the two rice flours for those who like simplified gluten free baking. 
My mother-in-law always made a double recipe adding candied ginger pieces to one loaf - one of these days I will have to try that.

Gluten Free Dutch Koek
11/2 cups rice flour (use the fine Asian rice flour found in oriental aisles in the supermarket)
1 1/2 cups sweet rice flour (also Asian found in the same aisle)
1/4 cup buttermilk powder
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ginger powder
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon mace
1/4 teaspoon xanthan gum
3/4 cup firmly packed brown sugar
1 tablespoon canola oil (or other oil)
1 cup Rogers Golden Syrup
1 egg
cold water **amount in instructions below:

prepare loaf pan: The loaf pans my mother, Oma's and mother-in-law used were narrow and long.  The ones I use are: 14 1/2"x 5" x 3"         or 13" 4 1/2" x 2 3/4"..  Line bottom of pan with parchment paper cut to size.
Mix all the dry ingredients together in large mixing bowl.
**In 2 cup measuring cup place the 1 tablespoon oil.  Swish it around to coat the sides (this will make it easier for the syrup to come out).  Add 1 cup Rogers Golden Syrup.  Add 1 large egg to the syrup and oil mixture.  Add enough cold water to reach the 2 cup line.  Stir together with a fork.  Pour over the dry mixture.  Stirring with a wooden spoon.  Pour into prepared loaf pan.  Bake at 350* for 1 - 1 1/4 hours until tester inserted comes out clean.  Cool.  Run a nice around the edges of the pan and turn upside down to remove loaf.  Peel off parchment paper.  Slice of the "cuppies" to enjoy with butter slathered on.  Store in sealed bag in fridge.  Will slice better when cold.  This cake has good keeping qualities and can be kept for a week in the fridge or in sealed bag on counter for 4-5 days.  We serve it in slices with butter spread on.  The texture is improved after getting completely cold.

** Recipe Notes:**
If you like using some whole grain flours use: 1 cup rice flour, 1 cup sweet rice flour and 1 cup buckwheat flour. It gives it a less chewy texture with the buckwheat flour.  
If you want to try the candied ginger you add 1/4 cup finely diced crystallized or candied ginger to the dry ingredients.


  1. Do you have a recipe using regular flour? I am still trying to find one that taste like the one Don's mom made. This calls for mace and golden syrup.

  2. Eva I can email you the recipe tomorrow. I'll facebook message it.