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fresh cherry cobbler with vegan cobbler biscuits

Vegan Cherry Cobbler

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: dessert
  • Cuisine: American, Vegan

Description

Vegan Cherry Cobbler! You’ve gotta try this delicious cherry cobbler, perfect for summer entertaining. A must-make for when you are craving a delicious vegan dessert! 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: dessert
  • Cuisine: American, Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: dessert
  • Cuisine: American, Vegan
Scale

Ingredients

  • 6 cups pitted and halved fresh cherries
  • 1/2 cup + 2 tablespoons sugar
  • 2 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup coconut milk beverage (I love Pacific Foods coconut beverage– see notes)
  • 1/2 cup melted and cooled coconut oil
  • 1 tablespoon white vinegar

Instructions

  1. Preheat oven to 350 degrees F. 
  2. Toss together the pitted cherries, 1/2 cup sugar and 1 tablespoon flour and place in a 9×13″ baking pan. Set aside. 
  3. In a large bowl, whisk together the remaining 2 cups flour, 2 tablespoons sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the coconut milk, coconut oil, and vinegar. It’s OK if the oil clumps together, that’s normal. 
  4. Add the wet to the dry and stir together until just formed. Dollop the cobbler onto the cherries; I roughly divided the mixture into 1/6ths and made large cobblers, but any formation works. You can also spread the entire batter on top. 
  5. Bake for 30 minutes, then increase the temperature to 375 degrees F and cook for 5-10 more minutes until golden brown and cooked through. Remove and let cool slightly before serving. This taste AMAZING with ice cream or whipped coconut cream

Notes

America’s Test Kitchen taught me how to make the best vegan shortcakes, which I’ve adapted to this recipe. It’s why I call for coconut milk beverage; oat milk makes these sweeter, soy makes for a wetter biscuit and almond makes for a tough cobbler. 

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