Vegan Chocolate Bundt Cake with Cocoa Swirl Cookie Butter Glaze

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 the coffee, oil and whiskey and whisk until just combined.

Pour the batter into the prepared pan (it will be pretty thick) and smooth the top.

Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean. Remove from the oven, set pan on a rack and allow to cool completely.

While the cake cools, whisk together all of the ingredients for the glaze.

Once cooled, drizzle the cake with the cookie butter glaze and serve.

Cake recipe adapted from Joy the Baker.