In an odd twist, it turns out that Chelsea Clinton’s wedding cake wasn’t very vegan. People Magazine received some details on what went into making the grand dessert — and it was very much an all-dairy affair: 360 organic eggs, 50 pounds of sugar, 45 pounds of gluten-free flour, 30 pounds of butter and bittersweet chocolate, and about 1000 sugar flowers.
Now granted, we’re happy to see organic ingredients used — but for those on the vegan side of the fence, such a reveal may come as something of a disappointment. Once again, I think it would have been cool to show guests just how deliciously yummy vegan desserts can be, but that’s not the road she chose to take. (Pics of the cake are available here.)
Either way, I swear this will be the last time I write about Chelsea Clinton’s wedding.
Now about that honeymoon…