free from: gluten and dairy (vegan friendly option)
I loved Little Debbies as a kid. These Christmas tree cakes bring back so many childhood memories. I recently same some in the store and was bummed I couldn’t eat them, so I did the next best thing and made these Little Debbie Copycats.
These are gluten and dairy free (can be made vegan too). So fun to make and so festive. You’ll need a tree shaped cookie cutter to make this work.
You can see how I made these treats on my Instagram:
Let me know in the comments what other Little Debbie Copycats you would like to see on here. Also, check out how I used the leftover scraps to make cake pops on my Instagram.
This recipe makes 6 mini tree cakes:
- Simple Mills Chocolate Cake Mix
- 3 eggs (or egg substitute)
- 1/3 cup avocado oil
- 2/3 cup water
- 1 tbsp vanilla
Make cake mix as instructed, use a square pan if possible because you’ll get more out of it. Let cool for at least an hour. Once fully cooled, use a serrated knife to cut the cake in half horizontally. Then use a tree shaped cookie cutter to cut out as many pieces as possible.
Now you’ll make the frosting with:
- 1/2 cup vegan butter
- 1 cup powdered sugar
- 1 tbsp almond milk
- 1 tsp vanilla
Beat softened butter with electric mixer, then add other ingredients and mix until fluffy. Spread frosting on half of the trees, then stack the plain ones on top of a frosted one. Put in freezer for one hour.
Then melt 1-2 bags of Pascha dairy free white chocolate chips. Dip the frozen trees in the melted chocolate, coating evenly and using a fork to flip. Quickly add sprinkles on top, then let settle for 5 min and enjoy! Store in an airtight container, should be eaten within 1-2 days.