Vegan Chocolate Cobbler
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.
Servings 8 people
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.
Notes
To make self rising flour whisk together 1 cup of all purpose flour, 1 ½ teaspoon baking powder and ¼ teaspoon salt.
Serve with non dairy ice cream and chocolate, caramel or raspberry sauce.
