Vegan Chocolate Bundt Cake with Cocoa Swirl Cookie Butter Glaze

• 2- 1/4 cups All-purpose Flour
• 1/2 cups Cocoa Powder
• 3/4 cups Granulated Sugar
• 3/4 cups Light Brown Sugar, Packed
• 1 teaspoon Baking Soda
• 1/4 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1 cup Warm Brewed Coffee
• 1/2 cups Plus 1 Tablespoon Vegetable Oil
• 2 teaspoons Whiskey
• 1/4 cups Chocolate Swirled Cookie Butter (I Used Trader Joe's Brand)
• 1 Tablespoon Pure Maple Syrup
• 3 Tablespoons Vanilla Almond Milk

1. Preheat your oven to 350 degrees F. Grease a 9-inch bundt pan and dust with cocoa powder.
2. Set aside.
3. In a large bowl, whisk together the flour, cocoa powder, both sugars, baking soda, baking powder and salt.
4. Add the coffee, oil and whiskey and whisk until just combined.
5. Pour the batter into the prepared pan (it will be pretty thick) and smooth the top.
6. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean.
7. Remove from the oven, set pan on a rack and allow to cool completely.
8. While the cake cools, whisk together all of the ingredients for the glaze.
9. Once cooled, drizzle the cake with the cookie butter glaze and serve.
10. Cake recipe adapted from Joy the Baker.

allpurpose, cocoa, sugar, light brown sugar, baking soda, baking powder, salt, coffee, vegetable oil, whiskey, chocolate, maple syrup, vanilla almond milk

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-chocolate-bundt-cake-with-cocoa-swirl-cookie-butter-glaze/ (may not work)