A guilt-free holiday dessert to wow your guests

Almond flour olive oil cake with goat cheese frosting and berry chia jam

Whether you’re hosting guests with dietary restrictions for the holidays, or just want a healthy treat for yourself , this gluten-free (and optionally dairy-free) lowish carb cake is sure to hit that spot.

Nutty notes from the almond flour, savory notes from the olive oil, tangy notes from the goat cheese frosting and a lightly tart berry-chia jam - multiple layers of flavor that work in concert like pros. And before I forget, you mix it all in one bowl! The cake, that is.

This one is a keeper and consistently in my rotation at home.

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But first, the Good Things Sweepstakes!

Did you know that I’m giving away a GIANT “care package” of sorts from my Good Things series, worth over $250?

It will be an assortment of coffee & tea, books, condiments, pasta, ice cream and bathroom knick-knacks (the ice cream will be in the form of a gift card). And in some categories, I will even let you choose what you want!

To enter the giveaway, purchase a hardcover copy of The Vegetarian Reset.

Amazon | Barnes & Noble | Bookshop.org

Gift it to yourself if you don’t have it, or gift it to a special someone who loves to eat well. Multiple copies get multiple entries! (and then, you and your giftee get to do The Vegetarian Reset Challenge live with me in January).

Here’s how to participate:

1. Submit a copy of your proof of purchase using this form or clicking the button below. Receipt must be dated Nov 26-Dec 31 2024.

1. Giveaway closes on Dec 31, 2024 at 11.59pm PT

2. 1 winner will be chosen at random and notified by email in early January - you’ll need to get back to me within 5 days to send me your address so that I can ship you all the good things! Please note that they may come in different packages.

3. Giveaway open to subscribers over 18 years old in the continental US only (Sorry, everybody else - shipping is really expensive!)

4. Assortment of items in the giveaway include a selection of the products from the 6 newsletters linked above, subject to availability, collectively worth over $250.

This is truly a collection of my most favorite things and I hope you’re as excited as I am!

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Almond flour Olive Oil Cake w/Goat Cheese & Berry Chia Jam

Serves 8-10

First, make the Almond Flour Cake.

As the cake bakes, make the Berry Chia Jam (recipe below) and refrigerate until ready to serve

To serve, spread goat cheese evenly on top of the cake using a flat spatula. Drizzle the Berry Jam on top. Slice the cake and serve.

Almond Flour Olive Oil Cake

Ingredients

• ½ cup maple syrup

• ½ cup olive oil

• 1 ½ tsp. vanilla extract

• 2 egg(s)

• 1 ½ cups blanched almond flour[168g]

• 1 ½ tsp. baking powder

• ½ cup unsweetened nut milk [120ml]

• 4 oz goat cheese , softened to room temp. (to use before serving - skip if dairy-free)

Directions

Step 1. Preheat the oven to 350F/180C. Grease or line an 8-inch/20cm cake pan with parchment paper.

Step 2. In a large bowl, whisk together the olive oil, maple syrup and vanilla extract. Add the eggs and whisk until smooth. Fold in the almond flour gradually and add the baking powder, whisking until smooth. Add nut milk and stir until incorporated.

Step 3. Pour batter into pan and bake for 25-35 minutes, or until the top of the cake springs back to the touch and a toothpick inserted comes out clean.

Step 4. Allow cake to cool completely on a wire rack.

Berry Chia Jam

Ingredients

• 2 cups (200g) mixed berries – strawberries, blueberries, raspberries and blackberries. Can be fresh or frozen if not in season

• 2-4 Tbsp water, if using fresh berries

• 1.5 Tbsp chia seeds or try basil seeds for even more fiber

• 1 Tbsp lemon juice

• 1 Tbsp maple syrup or honey, optional

Directions

Step 1. If using frozen berries, thaw them at room temperature or in the microwave so they get a little watery. Transfer the berries along with the juice, or fresh berries along with 2-4 Tbsp water to a small saucepan. Bring to a boil and reduce to a simmer.

Step 2. As the berries simmer, mash some of them using a potato masher or the back of a spoon – we want the jam to be chunky but spoon-able.

Step 3. When the berries have simmered for 8-10 minutes, turn off the stove. Taste and if desired, add 1 Tbsp maple syrup or honey. Stir in the lemon juice and chia seeds. Let it rest for 30 minutes, then refrigerate until ready to serve.

This will keep up to 4 weeks bottled in the fridge and up to 3 months in the freezer.

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PS: Want another great holiday dessert? Try my fruitcake.