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!