Can I use regular marshmallow cream?

Yes, it’ll work the same way in the filling. Just know that most traditional brands contain egg whites, so the cakes won’t be vegan. Dandies is my go-to for a vegan version.

What if I don’t have a Christmas tree cookie cutter?

No problem! You can cut the cake into squares or rectangles for classic snack cakes, or use any other holiday cookie cutter you have, like stars or snowflakes.

Do I really need to freeze the cakes before coating them?

I highly recommend it! Frozen cake is much easier to cut cleanly, and it helps the white chocolate set almost instantly, so you get a smooth coating without crumbs.

How many Christmas tree cakes does this make?

You’ll get about 8 to 10 trees, depending on the size of your cookie cutter. Save the scraps for snacking!

Gluten-Free Christmas Tree Cakes (Little Debbie Copycat)

Description

A homemade copycat of the classic Little Debbie Christmas Tree Cakes, made vegan and gluten-free. Two layers of tender almond flour vanilla cake sandwich a fluffy marshmallow cream filling, then each tree is dunked in white chocolate and finished with green sparkling sugar and a red icing garland. A nostalgic holiday treat for cookie swaps, parties, and gifting.

Ingredients

Scale

Vanilla Cake

1 cup (112g) almond flour
1 cup (124g) gluten-free flour
3/4 cup (150g) cane sugar
2 tsps baking powder
1/2 tsp baking soda
1/2 teaspoon salt
1 cup (240ml) nondairy milk
1 teaspoon apple cider vinegar
1 tablespoon pure vanilla extract
1/2 tsp almond extract

Cream Filling

1/2 cup (112g) dairy-free butter, softened to room temperature
1/2 cup (90g) vegan marshmallow cream
1 1/2 cups (180g) powdered sugar
1 tsp vanilla extract

White Chocolate Coating

12oz dairy-free white chocolate chips
2 tbsp coconut oil

To Decorate

1/2 cup (60g) powdered sugar
1–2 tbsp nondairy milk
Red food coloring
Green sparkling sugar

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Instructions

Preheat the oven to 350°F and line a cookie sheet (18×13”) with parchment paper.
Whisk together the flours, sugar, baking powder, baking soda, and salt. In a separate bowl, stir the vinegar into the nondairy milk. Set aside 5 minutes, then add the extracts and stir to combine. Add to the dry ingredients, and whisk until combined.
Pour batter onto the prepared pan, and spread evenly. Bake for 12-14 minutes.
Cool completely, then slice in half width-wise. Use the parchment paper to carefully transfer one half to a new pan.
Whip together the butter and marshmallow cream with a hand mixer or stand mixer until light and very fluffy. Add the powdered sugar and vanilla. Mix on low until combined, then turn the mixer up to high and whip until fluffy and creamy.
Spread onto one half of the cake using an offset spatula, then carefully place the other half of the cake on top. Freeze this cake sandwich for 1 hour.
Use a cookie cutter to cut the cake into Christmas tree shapes (you will get 8-10 depending on the size of your cookie cutter). Freeze 1 hour, this will make coating them in white chocolate much easier.
Melt the white chocolate and coconut oil together. Use two forks to carefully dunk each cake in the white chocolate coating on all sides. Let the excess drip off before transferring to a parchment lined pan. Immediately add the green sugar sprinkles (otherwise they won’t stick). Place the cakes in the refrigerator until the white chocolate is fully set.
Whisk together the powdered sugar, nondairy milk, and red food coloring. Transfer to a piping bag or squeeze bottle. Add red garland strands to each tree, allowing it to dry fully before serving.
Keep leftovers in an airtight container in the refrigerator for up to one week.

Keywords: christmas, holiday, white chocolate, cake, frosting, marshmallow, dairy free, gluten free