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Easy Vegan Berry Cobbler Recipe with Fluffy Aquafaba Topping for Perfect Dessert

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A light and fluffy vegan berry cobbler topped with whipped aquafaba, perfect for a quick and delicious dessert that feels like summer and comfort combined.

Ingredients

Scale
  • 4 cups (600 g) mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 1/2 cup (100 g) granulated sugar (adjust to taste)
  • 1 tablespoon (15 ml) lemon juice
  • 2 tablespoons (15 g) cornstarch
  • 1 teaspoon (5 ml) vanilla extract (optional)
  • Liquid from one 15 oz (425 g) can of chickpeas (aquafaba)
  • 3/4 cup (90 g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon (5 g) baking powder
  • 1/3 cup (65 g) granulated sugar
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • A pinch of salt
  • 3 tablespoons (45 ml) vegetable oil or melted coconut oil

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish with vegetable oil or non-stick spray.
  2. In a medium bowl, combine mixed berries, granulated sugar, lemon juice, cornstarch, and vanilla extract. Toss gently until berries are evenly coated.
  3. Transfer the berry mixture to the greased baking dish, spreading evenly.
  4. Drain chickpeas, reserving the liquid (aquafaba). Using an electric mixer, whip aquafaba on high speed until soft peaks form, about 5-7 minutes.
  5. In a separate bowl, sift together flour, baking powder, granulated sugar, and salt.
  6. Gently fold the dry ingredients into the whipped aquafaba using a rubber spatula, keeping the mixture light and fluffy.
  7. Fold in vegetable oil and vanilla extract until just combined; batter should be thick but spreadable.
  8. Spoon dollops of the aquafaba topping over the berry filling, covering as much surface as possible but leaving some berries visible.
  9. Bake for 35-40 minutes until topping is golden and set, and berry filling bubbles at the edges. A toothpick inserted in the topping should come out clean.
  10. Let the cobbler cool on a rack for at least 15 minutes before serving to allow filling to thicken and topping to settle.

Notes

Use chilled aquafaba for better whipping results. Fold dry ingredients gently into aquafaba to keep topping airy. Avoid opening oven before 30 minutes to prevent topping collapse. Rest cobbler after baking for best texture. Can substitute arrowroot or tapioca starch for cornstarch. For gluten-free version, use gluten-free flour blend.

Nutrition

Keywords: vegan berry cobbler, aquafaba topping, vegan dessert, dairy-free dessert, egg-free cobbler, easy vegan recipes, summer dessert

Find it online: https://milaspoon.com/easy-vegan-berry-cobbler-recipe-with-fluffy-aquafaba-topping-for-perfect-dessert/