Name: Copycat Little Debbie Christmas Tree Cakes (Gluten & Dairy Free) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 1/2 cup organic marshmallow cream (dairy-free); 1/2 cup dairy-free white chocolate; 2 tsp coconut oil; Christmas sprinkles, for decoration

Introduction

These Copycat Little Debbie Christmas Tree Cakes are a festive, gluten- and dairy-free treat perfect for the holiday season. Soft almond flour cake layers are filled with marshmallow cream, coated in dairy-free white chocolate, and decorated with colorful sprinkles. They’re as delightful to make as they are to enjoy!

The image shows a close-up of a Christmas tree-shaped cookie covered in smooth white icing. The cookie has a slightly bumpy texture under the icing and is topped with small, colorful sprinkles in red, green, white, and light green scattered unevenly on the surface. The cookie rests on a white plate with a soft pink border that curves gently upwards. In the corner, part of another cookie with similar icing and sprinkles can be seen. The background features a white marbled texture, adding a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat the oven to 350°F and line two small baking sheets with greased parchment paper.

Step 2: In a large bowl, whisk together almond flour, arrowroot starch, and baking soda. Add eggs, avocado oil, maple syrup, and vanilla extract. Stir until a smooth batter forms.

Step 3: Divide the batter evenly between the two prepared baking sheets. Bake for 15 minutes or until the cakes are cooked through. Let them cool completely.

Step 4: Place one cake on a cutting board and use a Christmas tree-shaped cookie cutter to cut out tree shapes. Repeat with the second cake.

Step 5: Spread marshmallow cream on one tree-shaped cake, then sandwich another tree on top. Repeat to assemble all the cakes. Chill in the fridge for 15–20 minutes.

Step 6: Melt dairy-free white chocolate and coconut oil together using a double boiler or microwaving in 30-second intervals, stirring until smooth.

Step 7: Dip each sandwich cake into the melted chocolate, spooning chocolate over each to coat evenly. Place the coated cakes on parchment paper and sprinkle with Christmas sprinkles.

Step 8: Refrigerate for 30–60 minutes until the chocolate sets. Enjoy your festive treats!

Tips & Variations

Use a sharp, slender cookie cutter for easy shaping and clean edges on the cake.

Substitute maple syrup with honey if not strictly vegan, for a different sweetness profile.

Try dairy-free dark chocolate instead of white chocolate for a richer coating.

If marshmallow cream is unavailable, use dairy-free frosting as an alternative filling.

FAQs

Can I make these cakes ahead of time?

Yes, these cakes can be assembled and stored in the fridge for a few days before serving. Just make sure to keep them sealed to maintain freshness.

Are these cakes suitable for vegans?

This recipe is gluten- and dairy-free but contains eggs. To make it fully vegan, look for an egg substitute that works well in baking and ensure the marshmallow cream and white chocolate are vegan-friendly.