What dish makes you think of home? Regional specialties always spark passion, and for me this Gluten and Dairy Free Chocolate Bumpy Cake brings Michigan to mind.
A little personal note: chocolate bumpy cake is my sister-in-law’s favorite, and she gets one every birthday. It’s an ideal treat for chocolate lovers and for celebrating life’s moments, big and small.
A Little Food History
This Gluten and Dairy Free Chocolate Bumpy Cake is my adaptation of a Detroit original. The classic bumpy cake was developed in the early 1900s by Sanders Confectionery in downtown Detroit. Sanders, founded in 1875, became known for chocolates, hot fudge, ice cream sodas and other confections. The original cake—called the “Sanders’ Devil’s Food Buttercream Cake”—featured a rich devil’s food base, thick buttercream piped into stripes, and a glossy chocolate ganache draped over the top, creating the characteristic bumps.
My version keeps the spirit of the original while using gluten and dairy free ingredients. It’s a moist espresso-chocolate cake finished with ribbons of dairy free buttercream and a warm, silky ganache.
Gluten and Dairy Free Chocolate Bumpy Cake, a Classic Reinvented
This festive cake is straightforward to make and comes together in three main parts: bake the cake, prepare the buttercream, and make the chocolate ganache. Below is a clear step-by-step guide to get the best texture and flavor.
- Preheat the oven to 350°F and spray an 8×8 pan with nonstick baking spray.
- Beat the eggs and sugar together until the mixture is frothy and the sugar starts to dissolve.
- Add vanilla, dairy free Greek yogurt, and espresso powder; mix until just combined.
- Fold in the dry ingredients gently—avoid overmixing to keep the cake tender.
- Stir in the brewed coffee; the coffee and espresso intensify the cocoa flavor.
- Pour the batter into the prepared pan and bake 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before assembling the buttercream and ganache.
- For the buttercream, use room-temperature dairy free butter so the frosting becomes smooth and fluffy. If the frosting is too stiff for piping, add a tablespoon of oat milk to adjust the consistency.
- Pipe 1-inch stripes of buttercream across the cooled cake to form the bumps. Chill the cake briefly if needed before adding the ganache.
- To make the ganache, place dairy free chocolate and dairy free heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
- Pour the warm ganache over the top of the cake so it cascades over the buttercream bumps, creating the signature look.
If you love chocolate desserts, this cake is a rich, crowd-pleasing option that stays true to the original’s decadence while accommodating dairy- and gluten-free needs. Now let’s get baking!
Gluten and Dairy Free Chocolate Bumpy Cake
Danielle Cochran
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 ounces 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 temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp oat milk (plus extra 1 tbsp if needed for piping)
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°F. Spray an 8×8 cake pan with nonstick baking spray.
- Beat the eggs and sugar together for about 3 minutes until frothy.
- Add the oil, dairy free yogurt, vanilla, and espresso powder; mix until combined.
- Fold in the dry ingredients until just incorporated.
- Stir in the brewed coffee and combine gently.
- Pour batter into the prepared pan and bake 35–45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely.
- Make the buttercream by beating the dairy free butter, powdered sugar, vanilla, and oat milk until creamy and fluffy. Add an extra tablespoon of oat milk if too thick for piping.
- Pipe 1-inch stripes across the cooled cake to form the bumps.
- Make the ganache by placing the dairy free chocolate and dairy free heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.
- Pour the ganache over the cake so it cascades over the buttercream bumps.
- Slice and enjoy.
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