Vegan Chocolate Cobbler

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I am from the south and in the south, cobbler is a staple dessert.

Easy dump cobblers and cakes were an absolute staple in my family, especially growing up, and even still now.

Have you ever heard of the a Cupa, cupa, cupa, cobbler…its literally a cup of sugar, cup of flour, cup of milk, fruit and butter. It is, to this day, my step mom’s go-to peach cobbler recipe! And y’all, its delicious…and soooo flipping easy!

This chocolate cobbler isn’t as easy as the cupa, cupa, cupa reicpe, but its still pretty dang easy.

You just mix up an easy batter, sprinkle with some sugar and cocoa and pour hot water on top. Then kitchen science/magic does the rest.

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The batter bakes up and rises to the top, the sugar, cocoa, and hot water end up on the bottom, and turn into a gooey fudge sauce.

This vegan chocolate cobbler takes minutes to mix up, and about an hour to bake. It is actually best hot, so you can scoop it right out and slap some vegan ice cream on top and you are good to go!

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It taste like and extra gooey vegan brownie that has been drenched in chocolate sauce. You can can skip the ice cream but I wouldn't dream of it. I think the hot cobbler with the cold ice cream is the only way to eat any cobbler. It would be delicious with a vegan whip cream as well, but vegan vanilla ice cream is my go- to.

So if you are looking for a quick and easy dessert to satisfy even the strongest chocolate craving, this might be what you are looking for. It’s so easy I am certain my 9 year old, that only currently makes bowls of cereal or ramen, could make it. So I will go ahead and declare this a fool proof recipes, so easy even a kid can make it!!!

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INGREDIENTS:

  • 1 cup all purpose flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon of salt

  • 3 tablespoons vegan melted butter

  • 1 teaspoon cinnamon (optional)

  • 3/4 cups sugar

  • 3 tablespoons cocoa powder

  • 1 cup vegan chocolate chips

  • 1/2 cup plant based milk (we like to bake with oat milk)

  • 1 teaspoon vanilla extract

TOPPING:

  • 1/4 cup cocoa powder

  • 3/4 cups brown sugar

  • 1 3/4 cups hot water

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. In a medium bowl, whisk the flour, baking powder, salt, sugar, cinnamon, and cocoa. Add the melted butter and plant milk and mix until well combined. The batter should be close to the consistency of a brownie batter. If it still seems a little dry, you can add a few extra splashes of milk. Fold in the chocolate chips.

  2. Prepare an 8x8 baking pan by giving it a good spray with some oil, or you can wipe the inside of the pan down with some oil and paper towel.

  3. Pour the batter into the pan.

  4. In another bowl whisk the cocoa powder and brown sugar for the topping. Sprinkle it on top of the batter in the pan. So NOT stir it in, just sprinkle it in an even layer on top.

  5. Pour the hot water over the top of the topping. Again, do NOT stir. Just leave it be…seriously it’s that easy, y’all.

  6. Place the pan on the center rack of the preheated oven, and bake for about 45 minutes, to an hour. You want the batter cooked though, but there will be gooey, fudgy, syrupy, chocolate on the bottom, so as long as the top later seems cooked through and a tooth pick inserted comes out clean, its done.

  7. Scoop into bowls, and top with vegan ice cream ,or whipped cream to serve.

If you like this recipe, then try these:

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