Chocolate lovers will delight in this Vegan Chocolate Cobbler. Warm chocolate sauce with a rich chocolaty cake, it's like a molten lava cake, but so much easier.
Valentine's Day is coming up. If you're looking for a delicious chocolate forward dessert for the occasion this Vegan Chocolate Cobbler is perfect! Cobbler typically consists of a fruit layer with a sweet biscuit topping, which is pretty delicious as is, but this chocolate version is next level indulgent. This cobbler has a soft cake topping with a rich chocolate sauce underneath similar to a molten lava cake, but so much easier to make.
Try this cobbler with a scoop of non dairy vanilla ice cream and caramel sauce or my personal favorite raspberry sauce for the ultimate sweet treat.
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Ingredients
Most recipes for chocolate cobbler are made with dairy butter and milk so to make this version I used a non dairy version of each instead. The rest of the ingredients needed are common pantry items you may already have.
- non dairy butter
- self rising flour
- cane sugar
- cocoa powder
- non dairy milk
- vanilla
- brown sugar
- boiling water
See recipe card for quantities.
Variations
- Deluxe - serve with a scoop of your favorite non dairy ice cream and one of these delicious sauces.
- Add ins - chopped nuts such as pecans or walnuts and/or chocolate chips.
How to make Vegan Chocolate Cobbler
This cobbler is surprisingly simple to make, but the method is very different than most. It's going to seem strange and you may even think it will never work. Trust the process.
Preheat oven to 350 degrees. Add butter to 8 x8 baking dish and place the dish in the oven while it preheats to melt.
In a bowl, sift together flour, cane sugar and 3 tablespoon cocoa powder. Add milk and vanilla. Stir to combine. Pour batter over melted butter.
In another bowl stir together brown sugar and cocoa powder. Sprinkle sugar mixture over the top of the batter.
Slowly pour boiling water over the top of the sugar. Do not stir! Return baking dish to oven. Bake for 30-35 minutes.
💡 Top Tip
If you don't have self rising flour, it's easy to make at home. Whisk together 1 cup of all purpose flour, 1 ½ teaspoon baking powder and ¼ teaspoon salt.
Equipment
There's no need for any special equipment for this cobbler. You'll only need a baking dish 8 x 8 or 9 x 9 and typical kitchen tools like bowls and measuring cups and spoons.
Storage
This cobbler is best enjoyed warm from the oven the same day it is made. However, you can refrigerate any leftovers for 2-3 days. You can warm it up in the microwave or eat it cold even.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Vegan Chocolate Cobbler
Equipment
- 1 8x8 or 9x9 baking dish
Ingredients
Batter layer:
- 6 tablespoon non dairy butter
- 1 cup self rising flour see note below
- ½ cup cane sugar
- 3 tbsp cocoa powder
- ½ cup non dairy milk
- 1 teaspoon vanilla extract
Top layer:
- ¾ cup packed brown sugar
- ⅓ cup cocoa powder
- 1 ½ cup boiling water
Instructions
- Preheat oven to 350 degrees. Put the non dairy butter in an 8 x8 baking dish and place the dish in the oven while it preheats to melt the butter.
- In a bowl, sift together flour, cane sugar and 3 tablespoon cocoa powder. Add milk and vanilla. Stir just to combine. Pour batter over melted butter.
- In another bowl stir together brown sugar and cocoa powder. Sprinkle sugar mixture over the top of the batter.
- Slowly pour boiling water over the top of the sugar. Do not stir!
- Return baking dish to oven. Bake for 30-35 minutes until the center is barely set. Allow to cool for about 10 minutes then serve warm with non dairy ice cream, if desired.
Did you make this recipe? Let me know!