Nearly Vegan Chocolate Reese’s Peanut Butter Bundt Cake

This decadent Nearly Vegan Chocolate Reese’s Peanut Butter Overload Bundt Cake is a Reese’s peanut butter chocolate fan’s perfect cake! 

I call this cake Vegan because the sponge and frosting are egg and dairy free. However, Reese’s peanut butter chocolates, together with the milk and white chocolate drizzle toppings, are of course not vegan. Therefore if you wanted to make this cake completely vegan then you would need to find an alternative topping.  Nonetheless this delicious Nearly Vegan Chocolate Reese’s Peanut Butter Bundt Cake was good enough for the person I baked it for. 

Vegan Chocolate Reese's Peanut Butter Bundt Cake

So a friend, colleague and fellow baking fanatic was chatting to me at a birthday party that we were both attending with our children, where she was explaining that it was almost her birthday. We then got talking about birthday cakes. Knowing how much she loves Reese’s peanut butter chocolates and peanut butter and chocolate, I decided to surprise her with a cake.

Now Laura is not completely vegan, but she is not a fan of the taste of butter/dairy spread. Having now made a vegan sponge cake once before, I thought I would give it another go, this time making it inside a bundt tin instead. Afterwards though, I kind of wished I had just made a regular sponge cake but it was too late once it was made!

My Nearly Vegan Chocolate Reese’s Peanut Butter Bundt Cake, is filled with a peanut butter buttercream on the inside and then covered with the same frosting. Then for some extra over indulgence, I drizzled white and milk chocolate over the frosting and then decorated it with lots of different Reese’s peanut butter cups. Yummy! 

I did not try the cake myself, but Laura said it was very nice and she was very happy with it.

If you fancy recreating it yourself, then please find the recipe below. 

Recipe for my Vegan Chocolate Reese’s Peanut Butter Bundt Cake

Peanut Butter Bundt Cake
Cook time
Total time
Serves: 12
  • 300ml dairy-free milk (I used soya milk)
  • 1 tbsp orange juice
  • 150g non-dairy margarine (I used Vitalite Dairy Free Spread )
  • 3 tbsp golden syrup
  • 1 tbsp crunchy peanut butter
  • 275g plain self raising flour
  • 150g light brown sugar
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp bicarbonate of soda (baking soda)
  • *For the frosting/buttercream*
  • 150g dairy free margarine
  • 250g powdered icing sugar
  • ½ jar of smooth peanut butter (organic is preferable as more natural ingredients )
  • *up until this point the cake is vegan*
  • *decorations (not vegan)
  • 50g each of milk and white chocolate both melted
  • Reese's peanut butter chocolates - I bought an assortment of milk, dark and white chocolate ones cups of varying sizes. Chop these into halves/quarters.
  1. Preheat the oven to 180° C/160° C fan
  2. Lightly grease your bundt tin (mine is a Gugelhupf Tin roughly 22cm).
  3. Stir the orange juice into the milk and leave to one side.
  4. In a pan over a medium heat, melt the dairy free margarine, maple syrup and peanut butter together. Put to one side to cool slightly.
  5. Put the flour, cocoa, sugar and bicarbonate of soda into a large mixing bowl and stir together.
  6. Now add the milk and melted margarine liquid and pour it over the flour mixture and beat well until it becomes a smooth batter (I used my stand alone mixer for this )
  7. Dollop the cake batter into the bundt tin and bake for 30-35 minutes or until cooked right through
  8. Let the cake cool in the tin before turning out onto a wire rack to cool completely.
  9. Once completely cold, cut the cake into two to give you 2 sponges
  10. *Frosting*
  11. Beat together all of the ingredients, except for the soya milk, until smooth. Add a little of the soya milk if you need to make the frosting looser and easier to spread on the cake.
  12. When the cakes are completely cold, sandwich together with half of the frosting .
  13. Spread the remaining frosting over the top of the cake.
  14. Chill in the fridge for 30 minutes
  15. Remove and drizzle with the milk and white chocolates
  16. Cover generously with your Reeses's chocolate pieces
  17. Leave to set for 30 minutes and then place in the fridge for another 30-60 minutes
  18. Then enjoy



Bake of the Week 
Casa Costello
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Welcome to a new Bake of the Week which this week is hosted by Helen and if you pop over to her blog, you can check out her recipe for Homemade Pitta Bread Pockets

Thank you also to those of you who linked up your bakes, including

Kate and her glorious GF Roasted Banana and Chocolate Celebration Cake

Jo and her festive Easy Chocolate Gingerbread Biscuits

Kat and her Christmassy looking Mint Chocolate Candy Cane Cookies

and finally there was my own recipe for a Chocolate Reindeer Swiss Roll

Now to pick my favourite Bake of the Week………… well it has to be Kate and her glorious looking , and no doubt tasting, GF Roasted Banana and Chocolate Celebration Cake.

The new linky opens every Thursday with a new Round up, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.

Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE

Please do link up your new #BakeoftheWeek here.


  1. deirdrethefieryvegetariancom

    OMG I cannot wait to eat ALL of this cake! I love Reese’s Peanut butter cups so this is definitely my dream cake!

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