Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Copycat Little Debbie Christmas Tree Cakes (Gluten & Dairy Free) Recipe

★★★★★

4.8 from 52 reviews
  • Author: Harper
  • Total Time: 45 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free

Description

These Copycat Little Debbie Christmas Tree Cakes are a festive, gluten-free, and dairy-free treat perfect for the holiday season. Made with almond flour and sweetened with maple syrup, these moist cakes are shaped like Christmas trees, sandwiched with marshmallow cream, dipped in dairy-free white chocolate, and decorated with colorful sprinkles. A delightful allergy-friendly dessert that looks as good as it tastes!

Ingredients

Scale

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

Filling and Coating

  • 1/2 cup organic marshmallow cream (dairy-free)
  • 1/2 cup dairy-free white chocolate
  • 2 tsp coconut oil
  • Christmas sprinkles, for decoration

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two small baking sheets with greased parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, arrowroot starch, and baking soda until well combined to ensure even distribution of leavening.
  3. Add Wet Ingredients: Add the eggs, avocado oil, maple syrup, and vanilla extract to the dry ingredients. Stir thoroughly until a smooth batter forms with no lumps.
  4. Bake the Cake: Divide the batter evenly between the two prepared baking sheets. Bake for 15 minutes or until a toothpick inserted comes out clean, indicating the cake is fully baked. Remove from the oven and allow to cool completely.
  5. Cut Cake Shapes: Once cooled, carefully invert one cake onto a cutting board and use a Christmas tree-shaped cookie cutter to cut out tree-shaped cakes. Repeat with the second cake.
  6. Assemble Cakes: Spread a layer of marshmallow cream on one Christmas tree cake and sandwich it with another tree cake on top. Repeat this process until all cake shapes are sandwiched. Refrigerate for 15-20 minutes to let them firm up.
  7. Melt Chocolate Coating: Melt the dairy-free white chocolate together with the coconut oil either in a double boiler or microwave in 30-second intervals, stirring between each to achieve a smooth consistency.
  8. Dip and Decorate: Dip each sandwiched cake into the melted white chocolate, using a spoon to cover evenly. Place on a parchment-lined plate and immediately sprinkle with Christmas sprinkles for decoration.
  9. Set the Coating: Place the decorated cakes in the refrigerator for 30-60 minutes or until the chocolate coating is fully set and firm to the touch.
  10. Serve and Enjoy: Once set, your festive, allergy-friendly Christmas tree cakes are ready to be enjoyed as a holiday treat!

Notes

  • Ensure cakes are completely cool before cutting to prevent crumbling.
  • If you don’t have a Christmas tree cookie cutter, other festive shapes can be substituted.
  • Store cakes in the refrigerator in an airtight container to maintain freshness.
  • For best results, use certified gluten-free almond flour and arrowroot starch.
  • If dairy-free white chocolate is unavailable, substitute with vegan white chocolate or use dark dairy-free chocolate.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Copycat Little Debbie, Christmas Tree Cakes, gluten free, dairy free, holiday desserts, almond flour cake, vegan marshmallow cream, festive treats

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://harperellington.com/copycat-little-debbie-christmas-tree-cakes-gluten-and-dairy-free-recipe/