This Little Debbie Christmas Tree Cakes recipe is a homemade, gluten-free interpretation of the familiar store-bought treat. Tender almond-flavored cakes scented with vanilla and a touch of almond extract are sandwiched with vanilla buttercream and dipped in a vegan white chocolate coating. They’re simple to ice and decorate — pipe a thin red “garland” and add green sanding sprinkles for festive sparkle. Gluten-free and vegan-friendly.
Christmas Nostalgia, Now Gluten-Free!
Those bright-green tree cakes are a holiday staple, but dietary restrictions can keep them off the table. This recipe recreates that nostalgic flavor at home using almond and coconut flours, plant-based fats, and vegan white chocolate so everyone can join in. Decorating the trees is quick and kid-friendly, making these a great holiday activity as well as a sweet treat.
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Ingredients and Substitutions
Tapioca starch – A gluten-free starch that helps bind the batter. Arrowroot starch can be used as a substitute.
Coconut oil – Solid at room temperature, it keeps the cakes moist and light. A little is also added to the white chocolate to thin the coating for easier dipping.
Agave nectar – A mild vegan liquid sweetener; honey can replace it if you are not following a vegan diet.
Organic cane sugar – Provides sweetness without overpowering the vanilla. Coconut sugar can be used if you prefer a deeper caramel note.
Almond flour – The main gluten-free flour here, giving a tender, buttery crumb. Avoid almond meal for best texture.
Coconut flour – High in fiber and highly absorbent; a small amount keeps the cakes fluffy.
Organic powdered sugar – For the vanilla buttercream. Choose organic powdered sugar to keep the frosting vegan.
Vegan white chocolate chips – Use a dairy-free brand for vegan cakes; regular white chocolate works if dairy isn’t a concern.
Red food coloring – Use oil-based or powdered color so it won’t seize the chocolate.
Sanding sprinkles – Green sanding sprinkles make the trees sparkle. Regular gluten-free sprinkles work if sanding sprinkles aren’t available.
Plus: water, baking soda, vanilla extract, almond extract, and salt.
How to Make Little Debbie Christmas Tree Cakes
Before you begin: preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
Step 1: In a large bowl whisk tapioca starch and water until smooth. Add melted coconut oil, agave (or honey), cane sugar, vanilla, and almond extract; whisk to combine.
Step 2: Stir in almond flour, coconut flour, salt, and baking soda with a rubber spatula until a cohesive dough forms. Let rest 2–3 minutes, then transfer to the prepared pan.
Step 3: Use a spatula to spread the dough evenly in the pan. Place another piece of parchment on top and press gently to smooth the surface, making sure corners are filled.
Step 4: Bake 9–10 minutes until edges are golden and the top begins to color. Cool on a wire rack, then refrigerate at least 30 minutes before cutting and frosting.
Step 5: Make the frosting: combine powdered sugar, softened coconut oil or vegan butter, and vanilla in a medium bowl. Beat with a hand mixer until smooth.
Step 6: Remove the chilled cake from the fridge. Use a tree-shaped cookie cutter and cut shapes row by row. Place half the cut trees on a parchment-lined tray and the other half on a plate. Spread frosting on the first layer, top with a second tree, and press gently to sandwich.
Step 7: Reserve ½ cup of the white chocolate chips. Melt the rest with 2 teaspoons coconut oil in 30-second microwave intervals, stirring until almost smooth. Using a fork or spoon, dip each sandwich to coat, letting excess drip off before returning to the tray.
Step 8: While the coating is still tacky, sprinkle with green sanding sprinkles. Repeat until all trees are coated, then chill to set.
Step 9: Melt the reserved white chocolate chips with ½ teaspoon coconut oil. Stir in red food coloring a few drops at a time until you reach the desired shade.
Step 10: Transfer the red chocolate to a small piping bag or a zip-top bag and snip a tiny corner. Pipe a thin zigzag “garland” across each tree. Let the chocolate set fully before serving or storing.
Variations
Make these tree cakes your own:
- Dip in vegan dark or milk chocolate for a richer coating.
- Add silver dragees to mimic ornaments.
- Sprinkle crushed candy canes on top of the garland for a minty crunch.
- Use different cookie cutters to create stockings, stars, or other holiday shapes.
Recipe Tips
- White chocolate burns easily; melt in short bursts and stir frequently.
- Let the cake cool completely before cutting; warm cake will be fragile.
- Frost only fully cooled cakes so the frosting stays firm.
- Decorate with sprinkles while the coating is still tacky so they adhere.
- No cookie cutter? Use a sharp knife to cut tall, slim triangles that read as trees.
- A little coconut oil thins the coating for easier dipping; omit if you prefer a thicker shell but expect to use more chocolate.
FAQs
Crumble the scraps, mix with a bit of frosting, roll into balls, and dip in chocolate to make cake pops or cake balls.
Store the cakes in an airtight container at room temperature up to 3 days, or refrigerate for up to 5 days.
More Gluten-Free Holiday Recipes
-
Gluten-Free Pie Crust
-
Little Debbie Christmas Tree Cakes Recipe
-
Vegan Peppermint Patties
-
Cinnamon Roasted Pecans
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📖 Recipe
Little Debbie Christmas Tree Cakes Recipe
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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
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper.
- In a large bowl combine tapioca starch and water. Whisk in melted coconut oil, agave (or honey), cane sugar, almond and vanilla extracts.
- Stir in almond flour, coconut flour, salt, and baking soda until a cohesive dough forms. Let rest 2–3 minutes, then transfer to the prepared pan.
- Spread and press the dough evenly using a spatula and a piece of parchment. Ensure the pan corners are filled.
- Bake 9–10 minutes until edges are golden. Cool on a wire rack.
- Once cool, refrigerate at least 30 minutes before cutting with a tree-shaped cutter and frosting.
- Prepare frosting by beating powdered sugar, softened coconut oil (or vegan butter), and vanilla until smooth.
- Cut trees and assemble: place half the trees on a parchment-lined tray, spread frosting, top with the remaining trees, and press gently to form sandwiches.
- Reserve ½ cup chocolate chips. Melt the rest with 2 teaspoons coconut oil in 30-second intervals, stirring until nearly smooth.
- Dip each sandwich into the melted chocolate, shake off excess, and return to the tray. Sprinkle with green sanding sprinkles while the coating is tacky.
- Chill the tray for at least 30 minutes to set the coating.
- Melt reserved chips with ½ teaspoon coconut oil and add red food coloring to tint. Pipe a zigzag garland onto each tree using a small bag, then allow to set before serving or storing.