Copycat Little Debbie Fall Cakes (gluten & dairy free)
These copycat Little Debbie fall party cakes are the perfect gluten- and dairy-free swap for a classic! They’re made with a perfect vanilla cake sandwiched with marshmallow cream, coated in white chocolate and topped with festive sprinkles.
Why you’ll Love These Copycat Little Debbie Fall Cakes
Remember Little Debbie’s Fall Party Cakes?! Similar to the famous Christmas Tree cakes, but festive for Fall! Not only are they yummy, but they’re so cute and festive! My Copycat. Little Debbie Christmas Cakes Tree Cakes were such a hit that I wanted to make a copycat of the Fall Cakes.
If you’re gluten and dairy-free like me, we sadly miss out on so many cute snacks, so this is the perfect festive snack, while keeping it gluten-free, dairy-free, and free from artificial food dyes.
- So nostalgic! Whether you loved the Christmas tree cakes or Fall Party Cakes, these snacks bring us all back to a different time!
- Perfect for Fall. When you aren’t quite ready for holiday baking, but want a festive treat, these are perfect!!
Ingredients
See the recipe card below for full information on ingredients and quantities.
- Almond Flour and Arrowroot Starch. You can swap the arrowroot starch for tapioca starch, but I haven’t tested any swaps for almond flour.
- Eggs. I haven’t tried to make this recipe egg-free, but you can try to use a flax egg.
- Organic Marshmallow Cream. This makes the perfect filling for the cakes!
- Dairy-free White Chocolate. I melt this for the coating.
- Sprinkles. I use these fall sprinkles for fall colors.
How to Make Copycat Little Debbie Fall Cakes
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Combine the almond flour, arrowroot, and baking powder in a large mixing bowl.
Step Two. Combine the eggs, avocado oil, maple syrup and vanilla extract. Add dry ingredients and stir until a smooth batter forms.
Step Three. Pour the batter to fill two cake bans and bake. Allow to cool.
Step Four. Working with one sheet cake at a time, cut out 8 circular pieces with a round cookie cutter. Repeat with both cakes. Spread marshmallow cream on one of the round cake pieces and sandwich another on top. Repeat for all of the cake. Allow to set in the fridge.
Step Five. Melt the white chocolate and coconut oil together then dip the cakes in the white chocolate, spooning the chocolate over to evenly cover and top with sprinkles.
Step Six. Set in the fridge and enjoy!
Storage instruction
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.
Other Fall Treat Recipes to Try..
If you tried these Copycat Little Debbie Fall Cakes or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Gluten-free Copycat Fall Party Cakes
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Ingredients
For the cake
- 1 ½ cup almond flour
- 3 tbsp arrowroot starch
- 1 tsp baking powder
- 4 eggs
- 1 tbsp avocado oil
- ½ cup maple syrup
- 2 tsp vanilla extract
For the filling and decoration
Instructions
- Preheat the oven to 350 F and line two small 1/8th baking sheets (I use these) with greased parchment paper.
- Combine the eggs, avocado oil, maple syrup and vanilla extract and whisk well. Add almond flour, arrowroot, and baking powder in a large mixing bowl. Stir until a smooth 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 completly.
- Working with one sheet cake at a time, turn the cake onto a cutting board and cut out 8 circular pieces with a round cookie cutter. Alternatively, you can use a hexagon cookie cutter or another shape of your choice! Repeat with both cakes.
- Spread 2 large spoonfuls of marshmallow cream on one of the round cake pieces and sandwich another on top. Repeat for all of the cake. Allow to 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). Keep chilled and enjoy!
