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

Gluten-Free & Dairy-Free Copycat Little Debbie Christmas Tree Cakes Recipe

★★★★★

4.6 from 122 reviews
  • Author: Mariam
  • Total Time: 1 hour 50 minutes
  • Yield: 10 Christmas tree cakes 1x
  • Diet: Gluten Free

Description

This recipe recreates the beloved Little Debbie Christmas Tree Cakes in a gluten-free and dairy-free version, perfect for holiday celebrations. Using a paleo chocolate cake mix and non-dairy frosting, these festive treats are sandwiched with creamy vanilla frosting, dipped in white chocolate, and decorated with red frosting and green sprinkles to mimic the look of Christmas trees.

Ingredients

Scale

Chocolate Cake

  • 1 package gluten-free/dairy-free chocolate cake mix (such as Bob’s Redmill paleo chocolate cake mix)

Frosting and Coating

  • 1/4 cup non-dairy vanilla frosting
  • 3/4 cup non-dairy white chocolate chips
  • 2 tsp coconut oil

Decorations

  • Red frosting for decoration
  • Green sprinkles for decoration

Instructions

  1. Bake the Cake: Prepare the gluten-free/dairy-free chocolate cake mix according to the package instructions. Pour the batter into a large sheet cake pan and bake as directed. Once baked, allow the cake to cool completely to ensure clean cuts.
  2. Cut Out Christmas Trees: Using a Christmas tree-shaped cookie cutter, cut out as many tree shapes as possible from the cooled sheet cake. This recipe yields about 20 tree shapes, enough to make 10 cakes (sandwiches).
  3. Assemble the Cakes: Spread the non-dairy vanilla frosting evenly on the flat side of one tree shape and sandwich it with another tree shape to form a cake. Repeat this process for all tree shapes. Place the assembled cakes on a parchment-lined baking sheet and freeze for about 1 hour to firm up.
  4. Melt the Coating: In a heatproof bowl, melt together the non-dairy white chocolate chips and coconut oil gently, stirring until smooth and fully combined.
  5. Coat the Cakes: Remove the cakes from the freezer. Using a fork or dipping tool, coat each Christmas tree cake evenly with the melted white chocolate mixture. Immediately sprinkle green sprinkles on top before the coating sets.
  6. Decorate: Allow the white chocolate coating to harden completely. Once set, use red frosting to add decorations, mimicking Christmas tree lights or ornaments. Let the decoration set before serving. Enjoy your festive, allergy-friendly Christmas tree cakes!

Notes

  • Make sure the cake is completely cooled before cutting to avoid crumbling.
  • Freezing the assembled cakes helps the frosting set and makes dipping easier.
  • If desired, you can substitute non-dairy chocolate chips for the coating but white chocolate gives the classic look.
  • Use a high-quality non-dairy vanilla frosting for the best flavor and texture.
  • Store finished cakes in the refrigerator to keep the coating firm and fresh for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: gluten-free Christmas tree cakes, dairy-free holiday dessert, paleo chocolate cake, non-dairy frosting treats, Little Debbie copycat

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://aromaofgrandma.com/gluten-free-and-dairy-free-copycat-little-debbie-christmas-tree-cakes-recipe/