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Vegan Mandarin Orange Cobbler Recipe

An addictive mandarin cobbler with a cake-like texture, adjustable sweetness, and delightfully light, bitter-sweet undertones that pair well with coffee.


Single burner and oven or just oven



This photo shows the mandarin orange cobbler.

This easy cobbler recipe is a great brunch idea!

There was a mandarin BOGO at my store and I overloaded! But then I had to find a way to use I decided to adopt them into a simple cobbler. The result is a perfect summer dessert recipe that can be made with either fresh or canned mandarin oranges.

Excellent breakfast dessert because it pairs beautifully with coffee.

When fresh from the oven it has a magnificent crunchy sugar crust and gooey center. Making this recipe with canned mandarin oranges simplifies the process and can get the dish onto your table faster and easier.

Cleaning tip.

If your cake pan doesn't want to come clean, soak it for a few hours. The sugar crust will dissolve and then wipe right out.


Substitute for vanilla: If you're out of vanilla you can replace it with maple syrup! If you are also out of maple syrup you can use bourbon. Be sure not to use a peated whiskey! In this recipe you could also substitute the plain milk for vanilla flavored, be sure it is still unsweetened!

Substitute for cinnamon: You can use a small amount of nutmeg instead, or omit it completely.

Substitute for baking powder: You can use self-rising flour in place of the regular flour, or you can use 1 tsp of lemon juice with 1/2 tsp of baking soda.

This picture shows the ingredients for the cobbler.

Gather the ingredients.

If you don't have a burner or fresh mandarins use canned mandarins and jump to prepping the cake pan.

If using fresh mandarins peel and segment them. Be careful to check for seeds by gently squeezing the sections and/or holding them up to a light. Clean as much pith as possible from the sections. The pith is what causes bitterness, so it is important to remove as much as you can. This will take roughly 15-25 minutes depending on how many mandarins are used and how thoroughly they are cleaned.

This picture shows mandarin oranges being cooked in fluid.

Heat a sauce pan on medium heat and add the 1/4 cup water, 1/4 cup sugar, and mandarin sections. While heating your mandarin sections with the water and sugar, poke the sections with a fork. Stir occasionally and cook until the sugar has dissolved and the mixture has just begun to bubble, then remove from heat. About 6-7 minutes. Meanwhile prepare the cake pan and batter.

This picture is of the prepared cake pan.

This is what the cake pan should look like after it has been oiled and sugared. The rest of the oil and sugar go into the batter. You can use a spoon to sprinkle the sugar around on top of the oil.

This picture is of the ingredients for the batter prepared in a bowl.

Put all the ingredients for the batter into a mixing bowl by adding the 1 cup flour, 3/4 cup non-dairy milk, 2 tsp baking powder, 1 tsp vanilla, 1/4 tsp salt, 1/8 tsp cinnamon.

This picture is of the cake batter mixed together.

Stir the ingredients together until just mixed, being sure to whisk out any lumps. Try not to over mix the batter so it doesn't become tough.

This picture shows the batter poured into the cake pan.

Pour the batter into the prepared cake pan.

This picture shows the mandarin oranges and fluid after being poured over the cake batter.

Pour the mandarins and juices over the top of the batter, trying to spread it as evenly as possible.

This picture shows the mandarin orange cobbler fresh out of the oven.

Bake for 40-50 minutes until the cobbler is golden brown and a toothpick inserted into the middle comes out clean. Enjoy!

What to serve with cobbler?

This would be a great addition to a full breakfast or brunch spread! Here are some ideas:

  • Coffee

  • Mimosas

  • Screwdrivers

  • Mint and Kiwi Daquiris

  • Tea

  • Breakfast Hash

  • Breakfast Casseroles

  • Big scoops of vanilla ice cream!


This cobbler can be stored in the fridge for 3-4 days. After the first day it will lose the crunchiness of the crust, but it will come free from the pan easily and become more similar to cake.

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