Gluten and Dairy Free Chocolate Bumpy Cake
This Detroit classic cake combines rich chocolate cake with stripes of thick Dairy Free buttercream and a decadent chocolate ganache.
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Servings: 8
Equipment
- Mixing Bowl
- 8x8 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 8x8 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!
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