Well Made by Kiley

Preheat the oven to 350F. Pour the melted butter into the bottom of a 7.5x10.5” or 8x8” baking dish. Set aside. Start by making the red velvet batter. In a small bowl or measuring cup, whisk together the almondmilk and apple cider vinegar. Set aside for 5 minutes. In a separate medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the almondmilk/apple cider vinegar mixture, red food coloring, and vanilla. Mix until combined and smooth. Set aside. Prepare the topping. In a medium bowl, mix together both sugars and cocoa powder. Assemble. Pour the batter over the melted butter in the pan and spread into an even layer. Sprinkle the topping mixture over the top of the batter. Then, gently pour ALL of the hot coffee on top (this is what creates the gooey bottom while baking). Carefully place the baking dish onto a baking sheet and place into the oven. Bake at 350F for 40-45 minutes, until mostly set (the bottom will still be gooey). Remove the cobbler from the oven and let cool slightly before serving. Serve warm with a scoop of vanilla ice cream and a drizzle of the sauce from the bottom of the pan, if desired. Enjoy!