Gluten and Dairy Free Chocolate Bumpy Cake
What is a food or dish that you associate with your home? I love how passionate people are about the regional specialties in their states. This Gluten and Dairy Free Chocolate Bumpy Cake always reminds me of Michigan.
Fun fact, chocolate bumpy cake is my sister-in-law’s favorite cake. She gets this for her birthday every year. It’s the perfect cake for the chocolate lovers in your life and also to celebrate the big and small moments.
A Little Food History
This Gluten and Dairy Free Chocolate Bumpy Cake is my take on a Detroit classic. The original bumpy cake was created in the early 1900s by Sanders Confectionary.
Sanders Confectionary opened their doors in 1875 in downtown Detroit, MI. Sanders is one of the original so claim creating the ice cream soda. According to stories, on a hot summer day in 1876 Sanders ran out of fresh cream to add to his sodas. Instead, he substituted the cream with a scoop of ice cream.
In addition to chocolates, hot fudge, sodas, and other confections, Sanders also created the bumpy cake. It was originally called the “Sanders’ Devil’s Food Buttercream Cake”. It was decadent devil’s food cake piped with thick luscious stripes of buttercream, draped in rich chocolate ganache.
My version of the original is a moist and luxurious espresso and coffee chocolate cake. Ribbons of Dairy Free buttercream give it the trademark bumps along with that hug of molten ganache.
Gluten and Dairy Free Chocolate Bumpy Cake, a Classic Reinvented
This fun and festive chocolate cake is just as easy as it’s delicious. It comes together in three easy steps. Baking your chocolate cake, making your buttercream icing, and creating the perfect ganache. I will walk you through all of the steps.
- Pregame! Preheat your oven to 350 degrees and spray your 8×8 pan with nonstick baking spray.
- Cream together your eggs and sugar. This will help the sugar mostly dissolve and make the eggs frothy and a little foamy.
- Add your vanilla, Dairy Free Greek yogurt, and espresso powder. Mix until just combined.
- Add your dry ingredients and mix until just combined. You don’t want to over mix.
- Add the coffee. The flavor of the coffee along with the espresso powder enhance the flavors of the cocoa. You don’t want to over mix, just incorporate.
- Bake for 35-45 minutes or until a toothpick comes out clean.
- Allow your Gluten and Dairy Free Chocolate Bumpy Cake to cool completely before making your Dairy Free buttercream and chocolate ganache.
- To make your buttercream make sure your Dairy Free butter is room temperature. This will allow you to mix everything together easily and give you that smooth fluffy texture. If it seems too thick for piping add one tablespoon of oat milk.
- Pipe 1″ stripes across your cake. These are the bumps in bumpy cake. You can put the cake in the refrigerator at this point while you make the ganache.
- To make your chocolate ganache add your Dairy Free dark chocolate and Dairy Free heavy cream to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until the chocolate is completely melted and smooth.
- Pour the decadent mixture of the entire cake allowing it to cascade across the top.
Do you love all things chocolate? Make sure you check out my recipe for Gluten Free Decadent Brookie Bars. Now let’s get baking!
Gluten and Dairy Free Chocolate Bumpy Cake
Equipment
- Mixing Bowl
- 8×8 cake pan
- microwave safe bowl
Ingredients
Gluten Free Chocolate Cake
- 1 cup Gluten Free 1.1 flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 egg
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3 oz Dairy Free unsweetened Greek yogurt
- 1/2 tsp kosher salt
- 1/4 cup vegetable oil
- 1/2 tsp espresso powder
- 1/2 cup fresh brewed coffee
- 1 tsp vanilla extract
Dairy Free Buttercream
- 1/2 stick Dairy Free butter, room temp
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp oat milk
Chocolate Ganache
- 1 1/2 cups Dairy Free semi-sweet or dark chocolate
- 1 cup Dairy Free heavy cream
Instructions
- Preheat the oven to 350 degrees. Spray an 8×8 cake pan with nonstick baking spray and set aside.
- Add your eggs and sugar to a bowl and beat for 3 minutes.
- Add the oil yogurt, vanilla, and espresso powder and mix to combine.
- Add your dry ingredients and mix until just incorporated.
- Add your coffee and stir to combine.
- Pour batter into prepared cake pan. Bake for 35-45 minutes or until a toothpick comes out clean.
- Allow to cool completely.
- Add all of your ingredients for the buttercream to a bowl. Mix until creamy and fluffy. If the mixture seems a little too thick add an additional tablespoon of oat milk.
- Pipe 1" stripes across the cake.
- To make the ganache, place the ingredients in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is fully melted and creamy.
- Pour the chocolate ganache over the top of the cake and allow to cascade over the bumps.
- Enjoy!