Dutch Honey Cake (HONINGKOEK)



• 500 g (3 ⅓ c) self raising flour*^

• 4 teaspoons ground cinnamon

• ¾ teaspoon ground cloves

• 1 teaspoon freshly grated nutmeg

• 150 g (¾ c) brown sugar (more if you like your baked goods sweeter)

• 200 g (½ c and 1 ½ tablespoons) honey

• 400 ml (1 ½ c and 2 ⅔ tablespoons ) soy milk**

* Self-raising flour can be made by combining 150 g (1 c) plain (all-purpose) flour with 1 teaspoon baking powder.

^ White flour can be substituted for half wholemeal (whole wheat): half white or half white plain (all-purpose) flour: half rye flour. If you want the real thing, use 100 % rye flour, however you may need to adjust the amounts of sugar to get the sweetness right.

** Mammalian (if not dairy-free) or other milk alternative can be used instead of soy milk.


This delicious loaf is also known as breakfast cake. It’s suitable for dairy-free individuals. The texture is somewhat closer to bread than a cake, and is typically enjoyed with lashings of butter. It’s easy to make, chewy, lightly sweet, nicely spiced, low in fat, and the flavor only gets better with time.
Makes one 20 x 20 cm (8 x 8 inch) cake, 24 slices


1. Preheat oven to 160°C (325°F). Grease or line a 20 x 20 cm (8 x 8 inch) square baking tin (pan) with parchment paper.
2. Place all ingredients into the bowl of a stand mixer. Beat the mixture with the dough hook attachment until everything is well incorporated, and the batter is thick and sticky, about 8-10 minutes. This step is essential for a chewy cake.
3. Pour into prepared tin (pan) and bake in the middle of the oven for 60 minutes or until a inserted skewer comes out clean.
4. Let cool before slicing and enjoying. If storing, wrap in foil and store at room temperature or freeze. Enjoy fresh, or toasted with or without butter.