Being that it’s already December, I honestly thought I was over all things pumpkin lol. Believe it or not, for some reason this recipe has been ranking higher and higher on EDS out of hundreds of recipes. Since this recipe dates back to 2016, I just knew..
We had to remake this staple vegan Pumpkin Cobbler!
As a souther bell, I’ve had endless “cobbler”. You can make cobbler that’s fruit and biscuits, or more cake like, the options are truly up to your preferences. What remains to be true about all cobblers, is that they are just so easy! It’s simply a handful of ingredients thrown together, it’s got moisture, and is best served hot with ice cream.
I sometimes questioned why this recipe was highly ranked, but it all makes sense once you break it down!
It’s quick, easy, affordable, a handful of ingredients, moist, made with coconut oil, you can use coconut sugar or brown sugar, the cake is sweetened with maple syrup, packs a ton of real pumpkin, pairs seamlessly with vanilla ice cream and my caramel, is perf for fall, is a pumpkin lovers dream, and is non vegan approved!
If you love no fuss pumpkin desserts, you need to try this recipe for vegan Pumpkin Cobbler!
Why this recipe is great:
Great for entertaining
Perf for fall
Made with coconut oil
All you need, is just a few ingredients!
ABOUT THE AUTHOR
I’m an MS Clinical Nutritionist, chef, and future cookbook author. I believe that all foods fit. You can have your white flour and sugar, and still enjoy raw vegan concepts, almond flour and sugar free dishes. Come join me and thousands of others as I show you how seamless cooking plant based can be! Learn more