Description
Gluten-free, dairy-free Christmas Tree Cakes with soft almond flour sponge, creamy vanilla buttercream, and a crisp white chocolate coating. Nostalgic flavor, fun to decorate, and freezer-friendly.
Ingredients
For the Cake
3 large eggs, room temperature
1/2 cup maple sugar
1/2 cup coconut oil, melted
2 tsp vanilla extract
1/4 cup almond milk
1 1/2 cups almond flour
1/4 cup tapioca starch
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
For the Buttercream Filling
1 batch dairy-free buttercream (palm shortening, powdered sugar, almond milk, vanilla)
For the Coating and Decoration
1 batch white chocolate coating (dairy-free white chocolate chips, coconut oil)
Natural red and green sugar sprinkles
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Whisk eggs and maple sugar until frothy; stir in melted coconut oil, vanilla, and almond milk.
3. Add almond flour, tapioca starch, baking powder, baking soda, and salt; mix to a smooth batter.
4. Spread batter evenly on the lined sheet to form a thin layer.
5. Bake 12–14 minutes until lightly golden and set; cool completely.
6. Cut out tree shapes with a cookie cutter, pairing them for sandwiches.
7. Pipe buttercream onto one tree and top with a second to form a sandwich.
8. Melt white chocolate with coconut oil until smooth; dip or spoon coating over cakes to cover.
9. Decorate with sprinkles before the coating hardens.
10. Chill to set fully before serving.
Notes
Use room temperature eggs for best mixing results.
Allow cakes to cool before cutting to avoid crumbling.
Work quickly when adding sprinkles as coating sets fast.
Store in the fridge for 3–4 days in an airtight container.
Freezing is possible, but texture may change slightly.
- Prep Time: 25 minutes
- Cook Time: 12–14 minutes
- Category: Christmas Dessert Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 394
- Sugar: 20 g
- Fat: 29 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 6 g