Vegan Chocolate Bundt Cake with Trader Joe's Cocoa Swirl Cookie Butter Glaze.

Vegan Chocolate Bundt Cake with Trader Joe's Cocoa Swirl Cookie Butter Glaze.

Vegan Chocolate Cake

Yesterday I talked a little bit about my first Trader Joe's experience. One of the items that I had always heard about prior to Trader Joe's actually opening in my area was their cookie butter. People rave about it and my sister especially wanted to try it. It was on my list of things to pick up on their opening day, but since I didn't actually make it in on their opening day my sister ended up buying Biscoff cookie butter at our usual grocery store. Apparently it's basically the same as the Trader Joe's version, and I didn't want two jars of the same thing, so when I did get to Trader Joe's I picked up the chocolate swirled version instead. 
Cookie Butter
I wasn't sure I loved it right away, but I kept going back for spoonful after spoonful, so I guess they're doing something right. Actually, I became kind of alarmed by how much of the jar was missing, so I decided to do the only logical thing in this situation: bake a cake. I know that doesn't make a lot of sense at first, but you know how the best way is to just rip a bandaid off quickly? I figure, if I can get rid of as much cookie butter at once as I can, it would be better than leisurely eating it here and there all week and feeling bad about it. Plus, if you bake a cake, people will help you eat it. I know that's the worst logic in the world, but whatever. Cake! This cake that I made is 100% vegan. Why? Because as much as I really wanted to make a cake to get rid of the cookie butter, I didn't have any eggs. That's practically unheard of here. No vanilla extract, either! The horror. I completely wiped out the pantry of our white sugar making this cake, too, but that's probably for the best. 
Vegan Chocolate Bundt Cake with Trader Joe's Cocoa Swirl Cookie Butter Glaze.
Cake adapted from Joy the Baker


2 ¼ cup all-purpose flour
½ cup cocoa powder
¾ cups granulated sugar
¾ cups light brown sugar
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 cup warm coffee
½ cup plus 1 tablespoon vegetable oil
2 teaspoons whiskey

Preheat your oven to 350°F.  

Grease a 9-inch Bundt pan and dust with cocoa powder.  Set aside.

In a large bowl, whisk together the flour, cocoa powder, both sugars, baking soda, baking powder, and salt.  Add in the coffee, oil, and whiskey and whisk until just combined.  

Pour the batter into the prepared pan (it'll be pretty thick). 

Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean.

Remove from the oven and allow to cool completely.  Drizzle with the cookie butter glaze and serve. 

Unfrosted Bundt

Trader Joe's Cocoa Swirl Cookie Butter Glaze
Makes enough to glaze one standard bundt cake as shown in the photos. I recommend doubling the recipe if you'd like to have a bit more for serving. It really makes the cake.


¼ cup Trader Joe's Speculoos Cookie & Cocoa Swirl*
1 tablespoon pure maple syrup
3 tbsp vanilla almond milk 

*The ingredients in the cookie butter are vegan, but it does say on the packaging that it "may contain traces" of milk & eggs. That's vegan enough for me. 

Whisk together all of the ingredients until smooth.  

Vegan Chocolate Bundt Slice



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