Healthy Jos Louis Cake
Jos Louis. Remember those? Here’s a healthier one that’s gluten/wheat free, vegan and sugar free.
I remember the days when I didn’t listen to my grandma’s advice about packing my lunch for school the night before. I wasn’t a morning person (okay, I’m still not a morning person) and would rush to get my stuff together before barely making it to class. One of the things I remember mindlessly grabbing in the pantry for a healthy balanced “lunch” was a Jos Louis cake. Sometimes I grabbed two. That means for lunch I’d have 240 pointless calories served with 28 grams of sugar. Gawd, I’m glad those days are over!
Here’s a better version that you can have for a breakfast treat, snack or dessert:
1- 1/2 cups of organic brown rice flour
1/3 of granulated xylitol
1/5 stevia extract powder (this can be adjusted depending on how sweet you wanna get!)
1/4 pure organic cacao powder (not cocoa)
2 teaspoons of baking soda
1/3 of melted organic virgin coconut oil
1 cup of non dairy milk of choice (unsweetened almond milk or light coconut milk will do but to cut your calorie and fat in take, use almond instead)
1/4 cup of flax meal or ground chia seed
1 teaspoon of organic apple cider vinegar (or pure lemon juice)
1 teaspoon of pure vanilla extract (non alcohol preferably)
Preheat oven to 350 F. Line muffin pan or use small oven safe ramekins like I did. Combine all the dry ingredients except the flax/chia meal together forking away the clumps. In a separate bowl, whisk together the wet ingredients with the flax/chia meal. Using a hand blender or your arm muscles, bring the dry ingredients into the wet ingredients until completely blended. Pour batter into muffin tin (about 2/3 full for each) and bake for 18 minutes or until fork/toothpick inserted in center is no longer wet (there may be crumbs still on it which is ok!) Cool for a few minutes before icing with chilled coconut milk whipped cream.
Making a dairy free, vegan, sugar free icing is deliciously easy:
Refrigerate a can of organic, unsweetened, preservative and emulsifier free coconut milk overnight. I love using Thai Kitchen’s Premium Coconut Milk or A Taste of Thai Coconut Milk. Only two ingredients in both: coconut milk and guar gum for stabilizing. Do not use a fat free or light version – you will break my heart. Plus it won’t harden or firm up easily. After a night pf patience and healthy sweet dreams, take your well-chilled can out and open from the bottom. There resides the watery part of the can. You will not be whipping this part. Drain the liquid out and save for another dish or add to your smoothies. Scoop the hardened coconut cream out into a chilled bowl. Add a pack (or two) of white stevia extract powder with 1/4 of vanilla extract and whip with whisk or use a hand mixer. If you want it more like a frosting, place in fridge for another few minutes and keep it cool. Add to your desserts and store the rest in the fridge sealed. Should be good for about 1.5 weeks or so. I guarantee you’ll be wanting to do this often so make sure to stock up on some cans and leave them in your fridge for easy access. 😉