Little Debbie Christmas Tree Cakes Recipe

White chocolate Christmas tree cakes on a marbled platter.

Little Debbie Christmas Tree Cakes Recipe

This Little Debbie Christmas Tree Cakes recipe is a homemade, gluten-free spin on the classic grocery store cakes. The tender cakes are flavored with vanilla and almond for that nostalgic flavor, filled with vanilla buttercream and dipped in a vegan white chocolate coating.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 20

Cook Time 20

Chilling Time 30

Total Time 1 10

Servings cakes

Calories 887kcal

Author Tessa

Ingredients

4 tablespoons tapioca starch
6 tablespoons water
⅔ cup coconut oil melted
4 tablespoons honey (or agave nectar if vegan)
½ cup organic cane sugar
2 teaspoons pure vanilla extract
¼ teaspoon pure almond extract
3 ½ cups almond flour not almond meal
½ cup coconut flour
½ teaspoon salt
½ teaspoon baking soda

Frosting

¾ cup organic powdered sugar
4 tablespoons coconut oil or vegan butter, softened
1 teaspoon pure vanilla extract

White Chocolate Coating

2 x 9 oz bags vegan white chocolate chips
2 ½ teaspoons coconut oil, divided
red food coloring
green sanding sprinkles

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with parchment paper.
In a large mixing bowl, add tapioca starch and water. Whisk to combine. Add melted coconut oil, agave, cane sugar, almond and vanilla extract. Whisk again to incorporate.
Add almond flour, coconut flour, salt, and baking soda. Stir with a rubber spatula until you have a cohesive dough. Allow the dough to rest for 2-3 minutes, then transfer it to the prepared pan.
Use the rubber spatula to evenly distribute dough in the pan. Then use an extra piece of parchment paper to lightly press and smooth the dough into an even layer. Make sure all corners are filled.
Bake for 9-10 minutes. The edges will be golden brown and the top will have started to turn golden. Remove from the oven and let it cool on a wire rack.
Once completely cool, refrigerate for at least 30 minutes before using a cookie cutter and frosting.
Add frosting ingredients to a medium mixing bowl. Beat with an electric hand mixer until smooth.
Remove the pan from the refrigerator. Use a heart-shaped cookie cutter and cut out cookies by rows. Transfer half of the cookies to a parchment-lined pan and the others to a plate.
Spread frosting on top of the hearts on the baking sheet. Place an additional heart on top of the frosting and gently press down with your palm.
Reserve a ½ cup of chocolate chips and set aside. In a microwavable bowl, melt white chocolate chips and 2 teaspoons coconut oil at 30-second intervals until almost completely melted.
Using a fork, dip and gently flip or spoon chocolate over the heart sandwich until coated. Shake off excess chocolate and transfer back to baking sheet. Sprinkle with green sanding sprinkles. Continue until all heart sandwiches are coated.
Place the pan back in the refrigerator for at least 30 minutes to set.
Once set, melt the remaining white chocolate chips and ½ teaspoon coconut oil in a small microwavable bowl. Stir in 5-6 drops of red food coloring or until the desired red is reached. Place melted chocolate in a ziplock bag and snip the very corner of the bag with scissors. Use this to pipe a "garland" on the tops of the trees in a zigzag motion. Continue with each tree. Allow chocolate to set before serving or storing.

Notes

Storage: The cakes should be stored in an airtight container. You can keep them at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Nutrition