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Vegan Pecan and Chocolate Tree Stump Cake

Cute and delicious vegan tree stump cake made with a fluffy pecan sponge and super silky chocolate frosting. The flavors of this cake are a bomb! You're going to love it!
Prep Time2 hrs 30 mins
Cook Time28 mins
Total Time2 hrs 58 mins
Course: Dessert
Keyword: dairy-free cake, Easy vegan dessert, egg-free cake, tree stump cake, Vegan buttercream, Vegan Cake, vegan dessert recipes, vegan easy dessert, vegan frosting, vegan pecan cake, vegan sponge
Servings: 8 medium slices
Author: Annie



  • 2 cups plant milk (480 ml)
  • 2 tbsp vinegar apple cider vinegar or white vinegar
  • 2 ½ cups all-purpose flour (300 g)
  • 1 ½ cups ground roasted pecans (180 g)
  • 2 tbsp cornstarch (18 g)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups sugar (285 g)
  • ½ cup canola oil (120 ml)
  • 1 tbsp vanilla extract


  • 215 g vegan margarine or butter room temperature
  • 215 g vegetable shortening
  • 640 g vegan condensed milk (or ~500 g extra fine icing sugar, sifted)
  • 2 ½ tbsp vanilla extract
  • ¼ tsp salt
  • 130 g dairy-free chocolate, melted



  • Preheat the oven to 355°F (180°C). Grease and flour three 7" pans. Reserve.
  • In a medium bowl, mix the milk with the vinegar and beat for a couple of seconds to combine both ingredients. Let it sit for 8 minutes.
  • In a large bowl combine the flour, ground pecans, cornstarch, baking powder, baking soda, and salt. Reserve.
  • To the previous milk, add the sugar, oil, vanilla and beat until sugar has dissolved.
  • Gradually add the milk mix to the dry ingredients and whisk until no large lumps of flour are visible. NOTE: Do not over-mix as it can affect the texture of the cake.
  • In equal portions, pour the mixture into the previously greased and floured pans.
  • Bake for 26-29 minutes or until a toothpick or knife inserted into the center of the cake comes out clean.
  • Once cooked, remove from the oven, and let them cool for 15 minutes (still in the pans). Then, tap the molds lightly to loosen them and separate the sponge from the pan; place a rack on top and flip them over.
  • Let them cool completely before adding the frosting.


  • In a bowl, add margarine, vegetable shortening and beat on medium speed until the mixture is creamy, smooth and no lumps are visible (about 4-5 minutes).
  • Stop beating, and with a silicone spatula scrape the frosting down from the sides and bottom of the bowl and give it a quick mix (to avoid unbeaten lumps). Beat again for about 3-4 minutes.
  • Add the condensed milk and beat again. If you choose to use icing sugar, add it in two parts; add half, beat, then add the other half and beat again (if you use a stand mixer with a lid you can add all the sugar at once).
  • Add the vanilla, salt, and beat 2-4 more minutes or until the frosting is completely creamy and spreadable.
  • Take 4-5 large scoops of frosting (I used an ice cream scoop) and reserve them for the filling of the cake (optionally you can mix it with 3-4 tablespoons of peanut butter for an extra kick of flavor).
  • To the rest of the frosting, add the melted chocolate and beat for a couple of minutes until completely incorporated. Reserve.

Cake assembling

  • Transfer some of the chocolate frosting to a piping bag with a small nozzle and form a barrier or border around the cake.
  • Add the vanilla frosting (or vanilla with peanut butter) inside the chocolate frosting barrier and spread it. Repeat this step with the next layer of cake and finally place the third layer flat side up.
  • Cover the cake with chocolate frosting and pop in the freezer for 15 minutes.
  • Remove from the freezer and decorate to taste or follow our “tree stump decoration” tutorial (you can find it at above).