Traditional Gluten-free Dutch Butter Cake (Boterkoek)

Traditional Gluten-free Dutch Butter Cake (Boterkoek)

Prep time: 1 hour 15 minutes

Cook time: 30 minutes

Serves: 16

A delicious gluten-free butter cake, with this recipe you can bake the most delicious butter cake ever from now on!

Dutch butter cake, or “boterkoek,” is a traditional treat from the Netherlands with roots in Dutch baking heritage. Known for its rich, buttery texture, it’s typically made from simple ingredients like butter, sugar, and flour.

In the Netherlands butter cake is often served in generous slices, enjoyed with coffee or tea during social gatherings and celebrations. Butter cake is also popular at birthdays and festive occasions, reflecting its cultural significance and comforting nature.

Traditional Gluten-free Dutch Butter Cake (Boterkoek)

This recipe is for a 22 cm cake tin or 4 small 10 cm tins, like tarte tatin tins.

When stored in an airtight container, butter cake remains fresh outside the fridge for approximately 5 to 7 days and can be kept in the freezer for up to 3 months.

If you’ve made this Dutch classic treat, let us know in the comments down below how you liked it!

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Print Recipe

Traditional Gluten-free Dutch Butter Cake (Boterkoek)

  • Prep time: 1 hour 15 minutes
  • Cook time: 30 minutes
  • Total time: 5 hours 45 minutes
  • Serves: 16

Ingredients

  • 175 g butter
  • 200 g gluten-free all purpose flour
  • 140 g sugar
  • 2 tbsp milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 lemon zest, grated

Method

  • 1)

    Ensure the ingredients are at room temperature, then cut the butter into small cubes.

  • 2)

    Using a hand mixer, beat the butter until creamy. Gradually add the sugar while mixing. Then blend in 3/4 of the egg, the vanilla extract, and grated lemon zest. Finally, mix in the flour and baking powder until well combined.

  • 3)

    The dough will be slightly sticky. Cover the dough with kitchen foil and refrigerate for one hour.

  • 4)

    Preheat the oven to 160 degrees Celsius conventional heating (top-bottom heat).

  • 5)

    Grease the baking tin and line the bottom with baking paper if necessary. Spread the dough over the tin. Smooth the top of the dough with a cold, wet spoon. If you use 4 small tins, devide about 160 g dough each.

  • 6)

    Whisk the remaining egg with the milk, then brush it over the gluten-free butter cake. Use a fork to create a diamond pattern on top.

  • 7)

    Bake the gluten-free butter cake for approximately 30 minutes, until golden brown.

  • 8)

    Allow the gluten-free butter cake to cool completely outside the oven, then refrigerate for at least 4 to 6 hours. Cut into pieces and enjoy!

Nutrition

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