It’s like a dream, an inverted, chocolate-laced, cheesecake flavored twisted reverie of a treat loved past.
If I were a professional nature show host, I might say that what we’ve got here, mate, is a very rare breed. “It seems to resemble oreo, yes, that’s sure. Only that it’s a little more like a brownie, and makes me feel good when I eat it. It seems to be a little short on the gluten, and, oddly, instead of having an overly sweet filling, it tastes like cheesecake. I reckon we better let this lil bugga into the wild for all to enjoy.”
This is why I don’t host a nature show? –amongst many reasons… um yeah.
I’ll stick to the kitchen: It’s also nut, corn, and egg-free, and can be vegan if you want it to be. Lactose is either minimal or very optional. ahhh, makes more sense. ;)
This recipe came about when I was playing with ways to combine blended flax seeds and cocoa powder. I really wanted something sweet, and did not want to intake a ton of sugar. Egg whites don’t sit well with me, so the flax seeds and I have been spending lots of time together in pastry land. The result was unexpected and beautiful inside and out. (Inside and out of me and the cake itself.)
So, without further adieu, here’s our little shining star.
inverted oreo cake
gluten, butter, egg, corn, soy, nut – free
7 tbs. flax seeds
1/2 cup water
1/2 tsp. vanilla
1 tbs. agave nectar
pinch sea salt
1/2 cup unsweetened cocoa powder
1/3 cup sugar (1/2 cup sugar for those who like it sweet)
1/4 cup + 2 tbs. rice flour
1 tbs. arrowroot starch (flour)
1/2 tsp. baking powder
2 tbs. neutral oil (grapeseed ideal)
1/2 cup mascarpone or vegan cream cheese
2 tsp. rice milk
1 tsp. vanilla
4 tsp. powdered sugar (this is not too sweet, but just right for me. if you’d like it more sweet add another ~2 tbs. powdered sugar to taste.)
soak time: 6 hours (or overnight)
preparation time: 15 minutes
cook time: ~30 minutes
yields one large/two small inverted oreo cake (serves 6-8 depending on serving size)
1. Prepare cake: soak flax seeds in water in a covered container for 6 hours room temperature or overnight in the refrigerator.
2. Pre-heat oven to 325 degrees F (160 degrees C). Blend both water and flax seeds with vanilla, agave nectar, and sea salt until white and few traces of seed shells remain.
3. In separate large bowl combine dry ingredients. Add flax seed mixture and oil. Combine until homogenous.
4. Prepare one large brownie pan or two small cake pans with a thin layer of oil/cooking spray and a dusting of rice flour. (You want the batter to spread out to be about an inch thick, no more.)
5. Spoon batter into prepared cake molds and bake for about 30 minutes, until center is solid and top is crusted. Remove from heat, let cool entirely before frosting.
6. Prepare frosting: mix all ingredients until homogenous. Transfer entirety of frosting into a piping bag with a large circular tip.
7. Finish cake: pipe parallel and equal rows of oreo-filling size circles onto the top of your cake as shown in the photos. Cut into a square or rectangle for something classy, and serve, ideally, in a square or rectangle shape with a few strawberries and perhaps a glass of bubbly?