You will be smitten with this vegan cobbler cake! Plentiful amount of berries, easy to prep, and with a delicate crisp topping—it’s delicious.
I have been smitten with this vegan cobbler cake—and I think you will be too!
We have been picking blackberries, as they grow abundantly wild in our area. We can walk for 5 minutes and start picking. Blackberries are prickly to pick (lots of thorns), but worth the effort.
Paul is our designated blackberry picker. He takes pride in bringing home buckets of berries! A couple of weeks ago he brought home two large containers of beautiful blackberries.
Char looked at them and said “mom, do you have a cobbler recipe?”
I had to think. I wasn’t sure. I’ve written a few recipes. 🤣
And, as you know, I often name my recipes in rather unconventional ways. For instance, in eat, drink & be vegan, I have a “Berry Grunt” recipe. Very much a cobbler by definition, except that it cooks stovetop rather than in the oven.
And then I thought back to one of my very first recipes. It’s called “Blueberry-Orange Crisp Cake“, from The Everyday Vegan.
My cooking and recipes have changed some since that book. But I remember that cake fondly and decided to recreate it – in the style of a vegan cobbler cake to share with you all.
This new version is oil-free, whole-grain, and gluten-free (if you can use gluten-free oat products). And it’s darn easy! Plus, it has a delicate ‘crisp’ topping that is entirely delightful with the tender, fragrant cake.
Vegan Cobbler Cake Q&A
No, you can use any berry you love. I’ve also made it with blueberries, and you can make it with raspberries or chopped strawberries.
Traditionally a cobbler is an oven-baked desert with a fruit base (often berries, but sometimes peaches, cherries or other fruit) with a pastry or biscuit-like topping.
Fruit crumbles and crisps are quite similar. They both have a streusel-like topping made with flour, sugar, (and traditionally butter). Crisps usually also contain oats.
Yes, try it with peaches, nectarines, or plums, or other berries. Share your variations with me!
Yes, I have a couple. My newest that is oil-free, is called “Charming Apple Crisp”. You’ll find it in Dreena’s Kind Kitchen.
Can I use frozen berries?
Yes! Baking time will be a little longer, but you can absolutely use frozen berries, see my recipe notes.
Before we get to the cake, a reminder that you have JUST over a week to order Dreena’s Kind Kitchen and get your FREE ebook (and other gifts). And, to enter the giveaway of over $1K in prizes. Link to do so.
Now let’s get to this delicious Vegan Cobbler Cake recipe!
- 2 cups oat flour
- 1/2 cup unrefined sugar remove & reserve 2 tbsp for topping, see note
- 1 – 1 1/2 tsp lemon zest
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup non-dairy milk
- 1/2 tbsp apple cider vinegar
- 1/2 tbsp pure vanilla extract
- 1 1/2 cup fresh or frozen berries see note
- 2 tbsp rolled oats
- 2 tbsp reserved unrefined sugar see note
- Preheat oven to 350ºF. Prepare a baking dish (I use 8” x 12” glass dish, see note) by wiping the inside with a drop of oil and lining with a strip of parchment paper. In a large bowl, add oat flour, sugar, zest, baking powder, baking soda, and salt. Stir through to combine. In another bowl, add milk, vinegar, and vanilla, stir through. Add wet ingredients to the dry, and mix through to incorporate. Finally, add the berries and gently but quickly mix through. Pour batter evenly into prepared pan. Sprinkle on the 2 tbsp of reserved sugar and rolled oats. Bake for 25-28 minutes, until lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and cool in pan before cutting into pieces. Serves 6 or more.
photos credit: Angela MacNeil