You’re five ingredients and one pan away from making this simple dessert. It is 50 % cobbler, 50% cake and 100% delicious.
Ingredients
- 1/2 cup room temperature vegan butter (I used soy free Earth Balance)
- 4 cups frozen raspberries
- 1 1/2 cup gluten-free vanilla cake mix (I used Bob's Red Mill)
- 1 Tbsp cocoa powder
- 1 scoop Chocolate Vega® Essentials
- Optional: Vegan chocolate chips
Preparation
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Preheat oven to 350F.
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Lightly grease a 9X13 cake pan with vegan butter substitute.
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Spread frozen raspberries evenly over cake pan.
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Melt vegan butter substitute in microwave or on the stove top.
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Mix cake mix, cocoa powder, and Vega® Essentials or Vega® Protein & Greens together, add vegan butter substitute and combine. Be careful not to over mix.
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Spread mixture evenly over pan. Add chocolate chips on top if you so desire.
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Bake for 50 to 60 minutes until the top starts to forms a crust and the berries start to bubble.
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Remove from oven and let cool for 10 minutes, to completely firm the crust.
