Magic Lemon Cobbler

Bowl of Lemon Cobbler with vegan vanilla ice cream and raspberries.

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This vegan lemon cobbler features a luscious, zippy lemon filling topped with chunks of fluffy vanilla cake. You’ll be amazed at how easy it is to make — it’s basically magic! Perfect for everything from holiday dinners to casual potlucks.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 466kcal

Author: Alissa Saenz

Equipment

1 (2-quart) baking dish (or slightly larger)

Ingredients

½ cup vegan butter (1 stick)

For the Filling

1 cup freshly squeezed lemon juice, chilled
⅓ cup cornstarch
1 cup unflavored and unsweetened non-dairy milk
⅔ cup coconut cream (solids only — see Note 1)
1 ¼ cups organic granulated sugar
1 tablespoon lemon zest
Yellow food color, optional

For the Batter

1 ½ cups all-purpose flour
¾ cup organic granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup unflavored and unsweetened non-dairy milk
2 teaspoons vanilla extract
2 teaspoons lemon zest

US Customary - Metric

Instructions

Preheat the oven to 350°F. Place the vegan butter into your baking dish, then place the dish in the oven to preheat and melt the butter while you prepare the batter. Place a baking sheet on the rack below the baking dish, just in case you have drips when the cobbler bakes.
To make the filling, first whisk the lemon juice and cornstarch together in a small container. Set it aside for now.
Place the non-dairy milk, coconut cream, and sugar into a medium saucepan and set it over medium heat. Heat up the mixture while stirring. The coconut cream will melt as it heats up.
Once the mixture comes to a simmer, give your lemon juice mixture a stir, then add it to the simmering milk mixture. Bring it back up to a simmer while stirring constantly. It should thicken up very quickly. Remove it from heat once it does.
Remove the pot from heat, then stir in the lemon zest and a few drops of food color, if using.
Let the filling cool while you make the batter. It doesn't need to cool completely — just until warm. Give it a stir every few minutes as it cools to prevent a skin from forming.
Make the batter while the filling cools. First, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
Stir the milk, vanilla, and lemon zest together in a small container.
Add the milk mixture to the flour mixture, then stir just until combined.
Carefully remove the baking dish from the oven (it will be hot!). Pour the batter into the dish, then spoon the filling over the batter. Do not stir. The filling won't completely cover the batter, and you may notice the batter starting to rise and aerate while you assemble the cobbler — this is totally fine.
Return the dish to the oven and bake the cobbler for 40 to 45 minutes, or until the filling is bubbly and the cake has mostly risen to the top and is fluffy and golden brown.
Place the cobbler on a cooling rack and allow it to cool completely or until just warm enough to serve. The filling will be very liquid from the oven, but will thicken up as the cobbler cools.
Serve, optionally with a scoop of vegan vanilla ice cream.

Notes

Open the can of coconut cream and scoop out the thick white solids, leaving the watery liquid behind. If your kitchen is warm and the solids have melted, chill the can in the refrigerator for up to 24 hours to help them separate. You can check your coconut cream a day ahead by shaking the can — if you hear or feel liquid sloshing around, refrigerate it for at least 24 hours to help the solids separate.

Nutrition