Gluten-free Copycat Fall Party Cakes

Round small white chocolate cake topped with orange and yellow sprinkles being held

Gluten-free Copycat Fall Party Cakes

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.

Prep Time 30

Cook Time 15

Resting time 30

Servings cakes

Calories 303

Author Michelle

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!

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