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).
What is Cobbler?
A regular fruit cobbler is fruit tossed with usually either lemon juice or orange juice and covered with a cake like topping.
I love cobblers more than most fruit desserts specifically because they don’t have that bottom crust that can get super soggy.
The top cake layer stays nice and the fruit underneath is runny and delicious.
I’m big on texture and to me the texture of a cobbler is wonderful.
For another cobbler recipe, try my Blueberry Cobbler.
But what is a Chocolate Cobbler?
No, there is no fruit in a chocolate cobbler but it mimics the texture of a regular cobbler. It has a nice crisp cake like topping and the chocolate underneath is runny.
It also reminds me very much of 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.
Tips for making Chocolate Cobbler
Use your hands- 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.
Make the topping- In a small bowl, mix together the dark brown sugar, the remaining 2 tablespoons of Dutch cocoa powder and the remaining 1 tablespoon of dark cocoa powder. Make sure to evenly sprinkle it all over the top of the batter.
Sprinkle the chocolate chips- Evenly sprinkle them all over the top of the batter.
Pour the hot water- This is that part that is most difficult mentally for me. Pour that hot water all over the top of everything and DO NOT MIX! Just leave it! I want to mix it so badly but don’t!!! Haha.
Bake and sit- Bake it for 60 minutes at 350 degrees Fahrenheit and then let it sit for at least 20 min. It needs to sit otherwise it will be chocolate soup. Which is still delicious, just not what we’re going for here.
Can this dessert be vegan?
Yes! Here are some tips for making it vegan:
- Use a gluten free flour that is free from dairy.
- Make sure to use vegan baking sticks instead of butter. This isn’t sponsored but I love to use Fleischmann’s Unsalted. Make sure to use the unsalted; the salted version contains dairy.
- Use a non dairy milk of choice.
- Make sure to use vegan chocolate chips like ones from Enjoy Life.
- Make sure if you use toppings, like ice cream, to use vegan ice creams.
Time to dig in!
Top this deliciousness with ice cream (I love to top mine with my no churn chocolate cookie ice cream because I cannot get enough chocolate) and dig in!
Chocolate Cobbler is a wonderful gluten free, nut free, egg free and easily vegan dessert that I’m sure you’ll be making again and again! Enjoy!
- 1 cup gluten free flour
- ¾ cup granulated sugar
- 4 tablespoons Dutch cocoa powder
- 2 tablespoons Dark cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup milk of choice
- 6 tablespoons butter or vegan baking stick melted
- 1 teaspoon pure vanilla extract
- 1 cup packed dark brown sugar
- ½ cup chocolate chips
- 1 ½ cups super hot water
- Chocolate cookie ice cream for serving
- Preheat the oven to 350 degrees. Grease an 8x 8 inch baking pan and 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.
- In a large heat safe bowl, heat the butter in 20 second increments in the microwave until melted.
- Whisk in the milk and vanilla.
- 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 on the chocolate chips and then pour the super hot water all over the top. Do NOT MIX!
- Bake for 60 min and let cool on the stove for 20 minutes. This helps the middle thicken. Serve with ice cream and enjoy!
- Notes: If you don’t have Dutch cocoa powder you can use natural unsweetened. Also you don’t have to use two types of cocoa powders. If you only want to use one type, use Dutch or natural unsweetened and not dark.