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
Recipe by Mummy Mishaps at