This Chocolate Cobbler is decadence in every bite. Similar to a molten lava cake, this cobbler has a slight crunch on the top and is oozing in the middle, much like a cobbler made with fruit. This amazing dessert is gluten free, nut free, egg free and easily dairy free (vegan).
This Chocolate Cobbler mimics the texture of a regular cobbler. It has a nice crisp cake like topping and the chocolate underneath is runny. It tastes like a molten lava cake or a brownie that's oozing with chocolate sauce. At any rate, it’s delicious.
As with the the rest of my baked goods, there are zero eggs in this recipe so you don’t have to worry about anything being undercooked.
If you're looking for more simple chocolate recipes, try out my Chocolate Tea Cake, Oreo Fudge or Chocolate Ganache Tart.
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Reasons To Love This Cobbler
- Allergy Friendly- This cobbler is gluten free, nut free, egg free and can easily be dairy free (vegan).
- Crunchy Exterior- This cobbler has a nice crunchy cake on top.
- Oozing Chocolate- It has the perfect amount of chocolate oozing out of the middle when you cut into it.
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Butter/Vegan Baking Sticks- For this recipe we use melted.
- Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
- Chocolate Chips- For the chips on top, make sure to use allergy friendly chocolate chips if you want this vegan.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How To Make This Cobbler Vegan
- Use a gluten free flour that’s free from dairy.
- Instead of butter, use a vegan baking stick.
- Only use a non dairy milk.
- Make sure the chocolate chips you use are gluten free/vegan.
- If using toppings like my chocolate ice cream, make sure to make it vegan!
For Regular All Purpose Flour
- Use 1 cup of packed AP Flour (168 grams).
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Cobbler
Here are the step by step instructions to make this cake!
Step 1: Melt The Butter
In a large heat safe bowl, heat the butter or vegan baking stick in 20 second increments in the microwave until melted. Set aside.
Step 2: Mix Together The Dry Ingredients for the Batter
In a large bowl, whisk together the gluten free flour, granulated sugar, 2 tablespoon of Dutch cocoa powder, 1 tablespoon of dark cocoa powder, baking powder and the salt.
Step 3: Add The Milk And Vanilla
Very slowly whisk in the milk and vanilla into the melted butter. Do this very slowly otherwise the mixture will get chunky and the milk with curdle from the hot butter.
Step 4: Add the Wet Ingredients Into The Dry
Slowly pour the liquid into the dry ingredients and stir with a spatula to combine.
It will be super thick. Scoop batter into the greased baking dish and flatten with clean hands.
Step 5: Make The Topping
In a medium bowl, combine the dark brown sugar, the remaining 2 tablespoon Dutch cocoa powder and the remaining 1 tablespoon dark cocoa powder.
Sprinkle evenly all over the top of the batter.
Step 6: Add the Chocolate Chips
Sprinkle the chocolate chips on top of the topping.
Step 7: Add The Hot Water
Pour the super hot water all over the top of the entire thing. Do NOT MIX!
The water should be almost boiling. I microwave mine for about 2 minutes or so.
Be very very careful because the water is so hot!
Step 8: Bake
Very carefully put the pan in the center rack of the oven. Bake for 60 minutes. When you take it out of the oven you might notices some bubbling; that's normal.
Step 9: Let it Cool
Take the cobbler out of the oven after an hour and let it cool on the stove top for at least 20 minutes.
This helps the middle thicken. DO NOT eat it right away otherwise it will be chocolate soup, which is still delicious but not what we're going for here.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cobbler too chalky dry and bitter.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. After you make the batter, it will be super thick. Scoop the batter into the greased baking dish and use clean hands to press it down. You of course could use the spatula to do this but I found it’s so super sticky, slightly wet hands seem to work best. When the batter is in the pan, gently smooth the top with a butter knife or push down with clean hands.
- Use A Deeper Pie Dish or Cake Pan- Make sure that your pie dish or cake pan is at least 2 inches deep. Once the water is poured on top of everything, it will go to the tippy top which makes it very difficult to carry without burning yourself. Please be careful.
Recipe FAQs
Most gluten free baked goods are best made the same day, and this cobbler is no exception.
It still tastes good on day 2, if rewarmed in the microwave, but it really is best fresh.
I use an 8 inch ceramic pie dish that is 2 inches deep.
Do NOT use anything less than 2 inches deep. The hot water goes to the tippy top.
Yes. You can use ½ cup of chocolate chips instead of ⅔ cup.
No you don't.
Cocoa powder is quite dry. And dark is even drier than dutch or natural unsweetened is.
If you only used dark, your baked goods would be way too dry and bitter.
If you don’t have both types of cocoa powders on hand, just use dutch or natural unsweetened; just keep in mind the cobbler won’t be as dark as mine is.
I like to get my water to just about a rolling boil. I microwave it in a glass measuring cup and as soon as I see it start to bubble, I take it out.
Yes. I use a 1 to 1 gluten free flour so ideally you can. Sadly I cannot test the recipe due to celiac disease, but these are the changes I would make:
- Use 1 cup packed AP flour (168 grams)
Storing And Freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep this chocolate cobbler as fresh as possible.
Keep the cobbler in the pie dish. Once cut into, place foil over the top of the entire pie dish and refrigerate for up to 2 days.
When ready to eat, cut a slice of cobbler and warm it in the microwave on a heat safe dish for about 5-10 seconds. Be careful not to burn yourself on the hot liquid chocolate.
Top this deliciousness with ice cream (I love to top mine with my chocolate ice cream because I cannot get enough chocolate) and dig in!
Freezing
I do not recommend freezing this cobbler.
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
Other Chocolate You'll Love
📖 Recipe
Chocolate Cobbler
Ingredients
For The Batter
- 1 cup gluten free flour (I use 1:1 gf flour with xanthan gum)
- ¾ cup granulated sugar
- 3 tablespoons cocoa powder (I use 2 tablespoons dutch or natural unsweetened and 1 tablespoon dark)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup milk of choice
- 6 tablespoons unsalted butter or vegan baking stick, melted
- 1.5 teaspoons pure vanilla extract
For The Topping
- 1 cup dark brown sugar , packed
- 3 tablespoons cocoa powder ( I use 2 tablespoons natural unsweetened or dutch and 1 tablespoon dark)
- ⅔ cup chocolate chips
- 1 ½ cups super hot water
- Chocolate ice cream for serving
Instructions
- Preheat the oven to 350 degrees. Grease an 8x 8 inch baking pan that is at least 2 inches deep, and set aside.
- In a large heat safe bowl, heat the butter in 20 second increments in the microwave until melted. Set aside.
- In a large bowl, whisk together the gf flour, granulated sugar, 2 tablespoon of Dutch cocoa powder, 1 tablespoon of dark cocoa powder, baking powder and the salt.
- Very slowly whisk in the milk and vanilla into the melted butter. Do this very slowly otherwise the mixture will get chunky and the milk with curdle from the hot butter.
- Pour the liquid into the dry ingredients and stir with a spatula to combine. It will be super thick. Scoop batter into the baking dish and flatten with clean hands.
- In a medium bowl, combine the dark brown sugar, the remaining 2 tablespoon Dutch cocoa powder and the remaining 1 tablespoon dark cocoa powder. Sprinkle evenly all over the top of the batter.
- Sprinkle the chocolate chips on top of the topping.
- Then pour the super hot water all over the top. Do NOT MIX! The water should be almost boiling. I microwave mine for about 2 minutes or so.Be very very careful because the water is so hot!
- Very carefully put the pan in the center rack of the oven. Bake for 60 minutes. When you take it out of the oven you might notices some bubbling; that's normal.
- Take the cobbler out of the oven after an hour and let it cool on the stove top for at least 20 minutes. This helps the middle thicken. DO NOT eat it right away otherwise it will be chocolate soup, which is still delicious but not what we're going for here.
Notes
Storing
Keep the cobbler in the pie dish. Once the cobbler has ben cut into, place foil over the top of the entire pie dish and refrigerate for up to 2 days. When ready to eat, cut a slice of cobbler and warm it in the microwave on a heat safe dish for about 5-10 seconds. Be careful not to burn yourself on the hot liquid chocolate.Freezing
I do not recommend freezing this cobbler.For Vegan
Use a gluten free flour free from dairy, vegan baking sticks instead of butter, a non dairy milk and gf/vegan chocolate chips.For Regular AP Flour
- Use 1 cup of packed AP Flour (168 grams)
Steve DiPaola
Wow! I’ve never had a chocolate cobbler. This looks amazing!
Lee
Thanks so much!
Rachita
I tried this and I’m so so happy with the result!And that boosted up my confidence in baking! Thank you so much❤️
Lee
So glad thank you!
Donna
My husband actually made this for me as a surprise. Super yummy. Thanks!
Autumn
I couldn’t believe how delicious this was and how well it presented. I was hesitant to add all the water to the top of it, but I figured I would trust the process. Boy am I glad I did, it was SO delicious and helped make a delicious sauce. I didn’t even need ice cream.
Lee
Thank you!!!! SO glad!!!
Mary Kruse
The BEST EVER chocolate dessert I have EVER had!!! So good and so easy too!
Lee
Thank you!!!
Mary Kruse
The best chocolate dessert I have EVER had (and I’ve had a lot). This was so, so good and so easy too!
Lee
Thank you so so much!
Shelley
Made this today for Easter dessert. It was a hit. I did not add chocolate chips. Served warm with vanilla ice cream. Will definitely make it again. Delicious!
Lee
So glad it was a hit!!! Thank you!
Adriana
Hello,
I wanted to try this recipe, but I'm not sure of how much xanthan gum I should add. Is it 84 of gf flour and 84 of xanthan so it equals 168? (I've never used the xanthan before)
thanks in advance!
Lee
If your gluten free flour doesn't have xanthan gum in it, typically you would add 1/4 teaspoon to 1/2 teaspoon per cup of flour. So for this recipe, that is what I would add to the flour. 1/4 teaspoon. Hope that helps!