Copycat Little Debbie Christmas Tree Cakes (gluten & dairy free)
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These copycat Little Debbie Christmas tree cakes are the perfect nostalgic treat if you’re gluten and dairy-free! They’re covered with dairy-free white chocolate and topped with dye-free sprinkles for that festive feel.
Remember Little Debbie’s Christmas Tree cakes?! They’re a snack cake shaped like a Christmas tree, filled with marshmallow cream and covered with white chocolate and sprinkles. Not only are they yummy, but they’re so cute and aesthetic!
If you’re gluten and dairy-free like me, we sadly miss out on really cute snacks like this all too often. This version is gluten-free, dairy-free, and even artificial food dye-free!
Why you’ll love these Copycat Little Debbie Tree Cakes
- They’re nostalgic. These remind me of growing up, but made gluten, dairy, and artificial food dye-free!
- They’re festive. Around the holidays, I love all the themed treats and this is a great addition to any holiday baking!
The Ingredients for Copycat Little Debbie Tree Cakes
- Almond Flour and Arrowroot Starch.
- Baking Soda.
- Avocado Oil and Coconut Oil.
- Maple Syrup. This sweetens the tree cakes without refined sugar.
- Vanilla Extract.
- Marshmallow Cream. I use this Organic Marshmallow Cream.
- White Chocolate. Dairy-Free White Chocolate
- Sprinkles. I use these Christmas Sprinkles for a festive look!
How to make Copycat Little Debbie Tree Cakes
- Step One. Make the cake batter.
- Step Two. Bake the cake.
- Step Three. Cut out the Christmas tree cakes with a cookie cutter.
- Step Four. Sandwich the Christmas tree cakes together with marshmallow cream between them. Set in the fridge briefly.
- Step Five. Melt the white chocolate and coconut oil together.
- Step Six. Dip the cakes in white chocolate and transfer to plate. Top with sprinkles.
- Step Seven. Set in the fridge and enjoy!
Tips & Tricks
- Decorate to your heart’s content! I went with a non traditional decoration to keep it a bit easier, but if you want to make it look like the real deal with the red icing and green sprinkles, go for it!
- Save the extra cake to make cake pops. There will be some extra cake leftover after you slice the trees. Combine the cake in a bowl with some of the marshmallow fluff until you can roll it into balls. Dip the balls in melted white chocolate and set in the fridge for easy cake pops!
These need to be stored in the fridge and are best within 3-4 days. You can also freeze them for up to a month.
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- Preheat the oven to 350 F and line two small baking sheets (I used these) with greased parchment paper.
- Combine the almond flour, arrowroot, and baking soda in a large mixing bowl. Whisk well to combine. Add the eggs, avocado oil, maple syrup and vanilla extract and stir until a batter forms.
- Divide the batter evenly to fill the two cake pans and bake in the preheated oven for 15 minutes or until the cake is baked through. Allow to cool.
- Working with one sheet cake at a time, turn the cake onto a cutting board and cut out Christmas tree cakes with a cookie cutter. Repeat with both cakes.
- Spread marshmallow cream on one of the Christmas tree cakes and sandwich another on top. Repeat for all of the Christmas trees and set in the fridge for 15-20 minutes.
- Melt the white chocolate and coconut oil together in a double boiler, or in the microwave at 30-second intervals.
- Dip the cakes in the white chocolate, spooning the chocolate over to evenly cover, and transfer to a parchment-lined plate. Top with sprinkles.
- Set in the fridge for 30-60 minutes or until the chocolate is set and enjoy!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baked
- Cuisine: American
- Serving Size: 1 cake
- Calories: 505
- Fat: 20.1g
- Carbohydrates: 47g
- Fiber: 1.4g
- Protein: 10.9g