Chocolate Cobbler
Get ready to savor the rich allure of this Chocolate Cobbler, blending the essence of cocoa, coconut sugar, wholesome flour and almond milk into a mouthwatering treat. Indulge in the ultimate chocolatey delight with the best fudgy molten sauce that forms beneath the chocolate pudding cake with options to make it in the oven or slow cooker.
Ingredients
- 1 cup gluten-free finely ground oat flour , you can also sub with gluten-free 1-to-1 baking flour or all purpose flour if you're not gluten-free
- 1 cup coconut sugar , can also sub with packed brown sugar or brown sugar sweetener of choice such as golden monk fruit sweetener or brown Swerve for a lower sugar option
- 1/4 cup cacao powder , or unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk , or preferred milk of choice
- 2 tbsp melted vegan butter , you can also sub with melted coconut oil, melted ghee or melted unsalted butter if you're not dairy-free
- 1/2 teaspoon pure vanilla extract
Cocoa Fudge Mixture:
- 3/4 cup coconut sugar , you can also sub with packed brown sugar or brown sugar sweetener of choice such as golden monk fruit sweetener or brown Swerve for a lower sugar option
- 2 tablespoons unsweetened cocoa powder
- 1-3/4 cups hot or boiling water
Optional Toppings:
- Dairy-free or regular chocolate chips
- Dairy-free or regular white chocolate chips
- Shredded Coconut
- Chopped Nuts
Instructions
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In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Pour in the milk, melted butter, and vanilla and mix until just combined.
For the Oven Method
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Spread the batter into a greased 3-quart casserole dish. Sprinkle with optional toppings using any combination equaling out to one cup and press gently into the batter so they stick.
For the Cocoa fudge mixture, combine sugar and cocoa and sprinkle over the batter in the casserole dish. Pour hot or boiling water over the cocoa powder (do not stir).
Bake in a preheated oven at 350F for 30-35 minutes or until a toothpick inserted near the center of the cake comes out clean.
Serve warm with ice cream and top with fruit if desired.
For the Slow Cooker Method
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Spread the batter into a 3-qt. slow cooker coated with cooking spray.
Sprinkle with optional toppings using any combination equaling out to one cup and press gently into the batter so they stick.
For the Cocoa fudge mixture, combine sugar and cocoa and sprinkle over the batter in the crock-pot. Pour hot or boiling water over the cocoa powder (do not stir).
Cover and cook on high for 1 3/4 - 2 1/2 hours or until a toothpick inserted near center of the cake comes out clean. Every slow cooker cooks differently so if your slow cooker runs hot, be sure to check on the batter at 1 hour and then every 20 minutes after that.
Serve warm with ice cream and top with fruit if desired.
Recipe Notes
How to store: You can store any leftover chocolate cake in an airtight container in the refrigerator for up to three days.
How to freeze: For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to three months.