Learn how to make this delicious Chocolate Cobbler recipe, using things you have on hand, with food allergy options as well!
Chocolate Cobbler: Lots of options for those with food allergies*
This recipe is an adaptation of my original chocolate cobbler recipe post because I wanted to feature how incredibly versatile the recipe itself is, especially if cooking for folks who have food allergies.
Throughout the years, I have altered this recipe to accommodate just about every allergy there is with no discernible change in taste or quality – and everyone feeling treated to be able to have some. A recipe that can accommodate kids with serious food allergies and make them feel like they are getting the best dessert rather than a runner up? That’s a win!
Ingredients for this Chocolate Cobbler Recipe are:
- Cocoa Powder (Could use carob as a substitute if sensitive to Cocoa)
- Brown Sugar
- Milk* Can use any type so you can adjust for those with food allergies
- Flour (Gluten Free self rising flour recipe here)
- Vegetable oil
NOTE: You can use regular milk if there are no dairy allergies in your family, almond or coconut milk if no nut allergies, soy if no allergies to soy, or Oat Milk if no gluten allergies.
Recipe Substitutions That Could Work With Food Allergies
This milk is pretty much available everywhere I shop nowadays. If you want to make sure you can get it where you shop, click here for their store locator.
Egg Allergies – there are no eggs in Chocolate Cobbler
Nut Allergy – While my mother’s recipe calls for adding pecans, I’ve never added nuts to my chocolate cobbler so these are easily avoided as well.
Dairy Allergy – I use Silk Soymilk, the vanilla flavor, and no one has ever been able to tell a difference. You can use whatever type of milk is appropriate for your situation.
If you need a gluten free self rising flour you can find a recipe here
For those who are allergic to cocoa, investigate if carob is a good alternative.
*Please make sure you thoroughly investigate all ingredients if you, your child or someone you know with food allergies is wanting to have this dish. Check with your physician to check if there would be any issues with any ingredients.
- In medium sized bowl, stir together sugar and cocoa powder.
- Add in the type of milk you desire, oil, and vanilla. Stir that up until it looks like brownie batter.
- Spread this into the bottom of a greased 8×8 baking dish.
- In a separate bowl, stir together your topping ingredients of cocoa powder and brown sugar. Sprinkle every last bit of that over the top of batter.
Sidenote: If anyone reading this has never had chocolate cobbler before, I sure do hope you fix that soon. As in, tonight, or a few minutes after reading this post.
- Now slowly pour your hot water over the top of your dish.
TIP for this recipe
- You want to do this as slowly as you can to avoid mixing up the batter into the topping. I usually place my cup close to the edge and pour very gently, moving it around to different corners from time to time as I do so.
It will look like a chocolate swamp when you’re done :).
- Place this in a 350 oven for 45 minutes. Get a spoon ready…and maybe some good quality ice cream if you have the hankering. I usually have it on it’s own though.
- 1 cup self rising flour see notes for gluten free self rising flour info
- ¾ cup sugar
- 2 tablespoons cocoa can use carob instead
- ½ cup Milk whatever milk suits your situation
- 1 teaspoon vanilla
- 2 tablespoons vegetable oil
- ¾ cup brown sugar
- ¼ cup cocoa Carob powder can be a substitute for chocolate
- 1¾ cup hot water
- In medium sized bowl, stir together flour, sugar, and cocoa from batter ingredients. Add milk, vanilla, and oil. Mix well until it becomes a thick brownie like batter.
- Pour batter into greased 8x8 inch pan.
- In separate bowl, stir together topping ingredients (¾ cup brown sugar and ¼ cup cocoa). Sprinkle over batter.
- Very slowly, pour hot water over dry mixture and batter.
- Bake in 350 oven for forty to forty five minutes.
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“I love those who can smile in trouble, who can gather strength from distress, and grow brave by reflection. ‘Tis the business of little minds to shrink, but they whose heart is firm, and whose conscience approves their conduct, will pursue their principles unto death.”