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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 188.5
  • Total Fat: 6.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 58.5 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 2.0 g

View full nutritional breakdown of Vegan Blackberry Cobbler calories by ingredient
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Vegan Blackberry Cobbler

Submitted by: JANETTEA

Introduction

Yummy with a light cake topping. Yummy with a light cake topping.
Number of Servings: 9

Ingredients

    1/4 cup brown sugar
    5 cups blackberries, fresh or frozen
    2 tbs cornstarch

    3/4 cup Whole Wheat Pastry Flour
    1/4 cup Brown Sugar
    5/8 cup rice or soy milk
    1/4 cup Canola Oil
    1/4 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp salt
    1/4 tsp cinnamon
    1/4 tsp ginger powder
    1 tsp vanilla
    1 tsp lemon juice

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Directions

Mix blackberries with 1/4 cup sugar and cornstarch. Pour into 9" X 9" baking pan. Pre-heat in 400 degree F oven for 20 minutes.

While blackberries are warming, mix remaining ingredients into a batter. Pour gently over blackberries. Bake for 40 minutes at 400 degrees F until cake topping is done. Serve slightly warmed. Makes 9 servings.

Number of Servings: 9

Recipe submitted by SparkPeople user JANETTEA.






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Member Ratings For This Recipe



  • 0 of 2 people found this review helpful
    can you use almond milk instead of soy milk? - 6/13/13

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  • Tasty, my fussy 5 year old loved it!!! I used extra blackberries because we love blackberries :) - 8/25/11

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  • Incredible!
    0 of 1 people found this review helpful
    Excellent! I cut the recipe in half and used raspberries and blackberries. I can't wait to make this again! - 10/5/10

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  • Incredible!
    0 of 2 people found this review helpful
    I've made this recipe twice in two days and received rave reviews from friends. I added an extra cup of blueberries to the 5 cups of blackberries. I also used brown rice flour instead of whole wheat, hemp milk instead of soy and sprinkled the top with ground flax seeds.

    It also tastes great co - 9/15/08

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  • really good! - 1/22/08

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