Vegan Chocolate Cobbler

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 30 minutes to bake. it is actually best hot, so you can scoop it right out and slap some vegan ice cream on top and good luck putting the spoon down!

It taste like and extra gooey vegan brownie that has been drenched in chocolate sauce. You 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 ice cream is my go-to.

Ingredients:

• 1 cup of plain flour
• 2 tsp baking powder
• ½ tsp salt
• 2/3 cup sugar
• 1½ tbsp cocoa powder
• 28g butter, melted
• ½ cup milk
• 1tsp vanilla extract
• ½ cup chopped walnuts, optional

Topping:

• ¼ cup sugar
• ½ cup brown sugar
• ¼ tsp salt
• 1 tbsp cocoa powder
• 1 cup boiling water

Method:

Preheat oven to 180ºC/160ºC for fan assist oven.

In a medium sized mixing bowl, combine the flour, baking powder, salt, sugar and cocoa powder. Then stir in the melted butter, milk and vanilla.

Spread the mixture into a greased 9"x7" casserole dish or a square pan. Set aside. 

In another bowl, combine the dry topping ingredients (sugar, brown sugar, salt and cocoa powder). Sprinkle on top of the batter; DO NOT STIR.

Pour the boiling water on top, DO NOT STIR.

Bake for 30 minutes, or until the top of the cake is almost set. The cake will rise to the top and a pudding will form on the bottom.

Serve warm with ice cream.