Ingredients
Units
Scale
For the cake
- 1 1/2 cup almond flour
- 3 tbsp arrowroot starch
- 1/4 tsp baking soda
- 4 eggs
- 1 tbsp avocado oil
- 1/2 cup maple syrup
- 2 tsp vanilla extract
For the filling & decoration
- Organic Marshmallow Cream
- 1/2 cup Dairy-free White Chocolate
- 2 tsp coconut oil
- Christmas Sprinkles
Instructions
- 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!
Notes
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
Nutrition
- Serving Size: 1 cake
- Calories: 505
- Fat: 20.1g
- Carbohydrates: 47g
- Fiber: 1.4g
- Protein: 10.9g