Christmas Tree Cakes (Gluten-Free & Dairy-Free Copycat Recipe)

These Christmas Tree Cakes are soft, sweet, and coated in creamy white chocolate with a hint of vanilla nostalgia. Perfect for gifting, sharing, or adding sparkle to your dessert table.

Why You’ll Love These Christmas Tree Cakes

There’s something magical about Christmas Tree Cakes — and this homemade version makes that magic wholesome and allergen-friendly. You get the same nostalgic flavor as Little Debbie’s classic treat but made with real ingredients like almond flour, maple sugar, and coconut oil.

They’re gluten-free, dairy-free, and still melt-in-your-mouth soft with a creamy vanilla buttercream center. You can even make them ahead of time and store them in the fridge or freezer, saving you stress during the holidays.

Plus, decorating them with colorful sprinkles makes this recipe fun for kids and adults alike. They’re a joy to bake, beautiful to gift, and impossible to resist.

Ingredients You’ll Need

For the Cake

You’ll need 3 large eggs, ½ cup maple sugar, ½ cup melted coconut oil, 2 teaspoons vanilla extract, ¼ cup almond milk, 1½ cups almond flour, ¼ cup tapioca starch, 1 teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of sea salt.

Almond flour keeps the cake light and moist, while coconut oil adds gentle richness. Maple sugar gives a soft caramel note that feels perfectly festive.

For the Buttercream Filling

To make the dairy-free buttercream, combine palm shortening, powdered sugar, almond milk, and vanilla. It’s creamy, smooth, and spreads beautifully between the cake layers. The subtle vanilla flavor balances the sweetness of the white chocolate coating.

For the Coating and Decoration

For the coating, melt dairy-free white chocolate chips with a little coconut oil until silky. You’ll also need natural red and green sugar sprinkles for that signature Christmas sparkle.

If you can’t find maple sugar, coconut sugar works too (though it makes the cake slightly darker). Any unsweetened dairy-free milk will work in place of almond milk.

Step-by-Step Instructions

Step 1 – Prepare and Bake the Cake

Preheat your oven to 350°F and line a baking sheet with parchment paper. In a mixing bowl, whisk eggs and maple sugar until frothy. Stir in melted coconut oil, vanilla, and almond milk until smooth.

In another bowl, mix almond flour, tapioca starch, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until you have a smooth batter.

Spread the batter evenly onto the prepared baking sheet, forming a thin, level layer. Bake for 12–14 minutes, just until lightly golden and set. Allow it to cool completely before cutting — this helps prevent crumbling.

Step 2 – Cut and Assemble the Tree Cakes

Once cooled, use a tree-shaped cookie cutter to cut out even pieces. Pair each tree shape with a matching one for sandwiches.

Pipe or spread a layer of buttercream onto one tree, then place the second one on top, gently pressing to form a sandwich. Continue until all cakes are assembled.

Step 3 – Coat and Decorate

Melt the white chocolate chips with coconut oil in short intervals until smooth and glossy. You can either dip each cake into the coating or spoon it over the top, letting it drip slightly down the sides.

While the coating is still soft, quickly sprinkle red and green sugar on top. Work fast — the coating sets quickly as it cools.

Step 4 – Chill and Serve

Place the decorated cakes on a tray and chill them in the fridge until the coating hardens completely. Once set, they’re ready to serve. These little trees look lovely on dessert platters or wrapped as edible gifts.

Baking Tips & Tricks

Always use room temperature eggs — they help create a fluffier texture. Let the cake cool fully before cutting so it doesn’t break apart. If the coating thickens as you work, gently reheat it for a few seconds.

Use a small offset spatula or piping bag for neat buttercream layers. For a clean cut, wipe your cookie cutter between each press. When decorating, sprinkle immediately after coating so the colors stick perfectly.

Storage & Freezing Instructions

Store the finished cakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in layers separated by parchment paper.

When you’re ready to enjoy, thaw them in the fridge overnight or at room temperature for about an hour. The texture may soften slightly, but the flavor stays just as sweet and festive.

Common Questions About Christmas Tree Cakes

Related Recipes to Try

• Little Debbie Christmas Tree Cake Truffles
• Magic Cake Eggnog Christmas Dessert
• Peppermint Pie – Easy Christmas Dessert
• Christmas Cookie Lasagna Dessert
• Christmas Pavlova Trifle – Holiday Dessert
• Festive Chocolate Bites – Easy Christmas Treat

Conclusion

These Christmas Tree Cakes bring joy, nostalgia, and sweetness to any holiday table. They’re soft, creamy, and festive without being overly rich.

Bake them with your kids, gift them to friends, or keep a few chilled for cozy evenings by the fire. Every bite feels like Christmas morning — warm, happy, and full of love.

For more cozy dessert ideas, visit my Pinterest board.

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