Gluten Free Chocolate Cobbler/ Hot Fudge Sauce Cake Recipe

Adapted from this recipe by dylansmom on

Free of gluten, dairy/casein, soy, and eggs

Published on on 5/21/2011

Cobber/Cake Ingredients:

4 tablespoons coconut oil

1 cup gluten free homemade master baking mix

1/2 cup sugar

2 heaping tablespoons cocoa powder

3/4 cup almond milk -or- your favorite nondairy milk

1 teaspoon vanilla

Cobbler/Cake Topping:

1/2 cup sugar

1/4 cup cocoa powder

1 1/2 cups boiling water


Heat oven to 350 degrees. Spoon coconut oil into a casserole dish or  large pie pan. Place the pan in the oven to melt the coconut oil. In a medium sized bowl mix together the homemade master baking mix, sugar, cocoa powder, almond milk, and vanilla. The batter should be have the texture/thickness of a muffin batter, if necessary, add additional almond milk 1 tablespoon at a time until you have a thick, but pour-able batter. Using a potholder, remove the baking dish with the melted coconut oil from the oven. Pour the cake/cobbler batter into the dish and spread it evenly. The melted coconut oil will probably come up over the batter, that is okay! In a small bowl mix together the sugar & cocoa powder for the topping and sprinkle evenly over the cake/cobbler batter. Lastly pour the boiling hot water over the whole cake. It will look like a hot crazy mess, but trust me it will work! Place the cobbler/cake in the oven and bake for 35 minutes until the top is crusty & dark brown. If it seems to be browning too much midway through baking, simply place a sheet of foil over the the baking dish. VERY IMPORTANT: After 35 minute remove the cobbler from the oven and allow it to cool for about 35-40 minutes before serving. This will allow the fudge sauce to "set" beneath the chocolate cake crust.  Serve warm (it will still be warm after 35-40 minutes!!) with ice-cream, whipped cream, or just by itself! It's delicious! Enjoy!

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