Gluten-Free & Dairy-Free Copycat Little Debbie Christmas Tree Cakes Recipe
Introduction
These Gluten-free & Dairy-free Copycat Little Debbie Christmas Tree Cakes bring festive cheer with every bite. Perfect for those avoiding gluten and dairy, they combine rich chocolate cake with creamy non-dairy frosting and are beautifully decorated for the holidays.
Ingredients
- 1 package gluten-free/dairy-free chocolate cake mix (such as paleo chocolate cake mix from Bob’s Redmill)
- 1/4 cup non-dairy vanilla frosting
- 3/4 cup non-dairy white chocolate chips
- 2 tsp coconut oil
- Red frosting for decoration
- Green sprinkles for decoration
Instructions
- Step 1: Prepare the chocolate cake according to the package instructions and bake it in a large sheet cake pan. Allow the cake to cool completely before proceeding.
- Step 2: Using a Christmas tree cookie cutter, cut out as many tree shapes as possible from the cooled cake—around 20 pieces to make 10 cakes.
- Step 3: Spread non-dairy vanilla frosting between two Christmas tree cake pieces to form a sandwich. Repeat to make all cakes and place them on a parchment-lined baking sheet. Freeze for about 1 hour to set.
- Step 4: Melt the non-dairy white chocolate chips and coconut oil together until smooth. Dip each frozen cake sandwich in the melted coating, evenly covering all sides.
- Step 5: While the coating is still wet, sprinkle green sprinkles on top. Allow the coating to harden completely before decorating with red frosting to add festive details. Serve and enjoy!
Tips & Variations
- Use any non-dairy chocolate chips and frosting brands you prefer to customize sweetness and flavor.
- Try almond or cashew-based frostings for rich, creamy layers.
- Swap green sprinkles for crushed nuts or colored sugar for a different texture and look.
- If you don’t have a Christmas tree cookie cutter, try other festive shapes or just cut squares for a simpler presentation.
Storage
Store these cakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month—thaw in the fridge before serving. Reheat is not recommended as it may melt the coating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cake mix instead of gluten-free?
Yes, you can use regular chocolate cake mix if gluten is not a concern. The recipe will work similarly with any boxed mix you prefer.
What’s the best way to melt the white chocolate chips without burning?
Melt the white chocolate chips and coconut oil gently in a microwave in short bursts, stirring frequently, or use a double boiler over simmering water to prevent scorching.
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Gluten-Free & Dairy-Free Copycat Little Debbie Christmas Tree Cakes Recipe
- 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. Using a paleo-friendly chocolate cake mix and non-dairy frosting, these festive treats are perfect for those with dietary restrictions. The chocolate cakes are cut into Christmas tree shapes, sandwiched with vanilla frosting, dipped in a creamy dairy-free white chocolate coating, and decorated with red frosting and green sprinkles for a delightful holiday treat.
Ingredients
Chocolate Cake
- 1 package gluten-free/dairy-free chocolate cake mix (such as paleo chocolate cake mix from Bob’s Redmill)
Frosting
- 1/4 cup non-dairy vanilla frosting
Coating and Decorations
- 3/4 cup non-dairy white chocolate chips
- 2 tsp coconut oil
- Red frosting for decoration
- Green sprinkles for decoration
Instructions
- Prepare Cake: Follow the instructions on the gluten-free/dairy-free chocolate cake mix package to prepare the cake batter. Pour the batter into a large sheet cake pan and bake according to the package directions. Allow the cake to fully cool before proceeding.
- Cut Christmas Trees: Once cooled, use a Christmas tree shaped cookie cutter to cut out as many tree shapes as possible from the sheet cake. Approximately 20 tree shapes can be obtained, which will make 10 cakes.
- Assemble Cakes: Use the non-dairy vanilla frosting to sandwich two Christmas tree cutouts together, forming one cake. Place the assembled cakes onto a parchment-lined baking sheet and freeze them for about 1 hour to firm up before coating.
- Melt Coating: In a microwave-safe bowl or using a double boiler, melt together the non-dairy white chocolate chips with coconut oil, stirring until the mixture is smooth and fully combined.
- Coat Cakes: Dip each frosted Christmas tree cake into the melted white chocolate mixture, ensuring it is completely coated. Place coated cakes back onto the parchment-lined baking sheet.
- Add Decorations: While the coating is still wet, sprinkle green sprinkles on top. Allow the coating to harden completely at room temperature or in the refrigerator.
- Decorate: Use red frosting to add festive decorations on the hardened coated cakes. Serve and enjoy your gluten-free, dairy-free Christmas Tree Cakes!
Notes
- For best results, make sure the cake is completely cooled before cutting and assembling to prevent crumbling.
- If you don’t have a Christmas tree cookie cutter, any festive holiday shape can be substituted.
- You can prepare the cakes in advance and freeze them for longer storage.
- If preferred, use store-bought non-dairy frosting, or try making your own using dairy-free butter and powdered sugar.
- The coconut oil in the coating helps to thin the white chocolate chips for easy dipping and a smooth coating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: gluten-free Christmas cake, dairy-free holiday treats, Little Debbie copycat, paleo chocolate cake, non-dairy frosting, Christmas tree cake recipe
