These healthier Little Debbie’s Christmas tree cakes bring all the nostalgia of the classic childhood treat, while being made with healthier-for-you ingredients! These couldn’t be easier, with options to make homemade cake or using a wholesome store-bought mix and are the perfect treat for any dessert table!
Why you’ll love these Little Debbie’s Christmas Tree cakes
- They’re really easy to make!
- So cute for the holidays!
- Made with better for you ingredients.
- Can be made vegan, gluten free, & refined sugar free!
Ingredients & substitutions
There are a few options to make these healthier Little Debbie’s Christmas Tree cakes. You can make your favorite cake from scratch or use a wholesome store-bought option. The same goes for frosting! There are a ton of better-for-you options out there, so I figured i’d share a few!
- Cake: You can use your favorite cake recipe or use a store-bought mix. I love the brand Simple Mills, as they use quality ingredients, are gluten and refined sugar free, and can be made vegan!
- Frosting: You can make your favorite homemade frosting or use a store-bought option like Miss Jones. Miss jones makes an organic vanilla frosting that’s made with just 5 simple ingredients!
- White chocolate: Lot’s of options here! If you are vegan, I love the brands Pascha and Evolved. If you’re not dairy-free but want a lower sugar option, Lily’s and Bake believe are great!
- Sprinkles! I used all natural sprinkles.
How to make christmas tree cakes
- Make the cake! Mix together the cake ingredients and spread it out on a sheet pan lined with parchment paper. Bake the cake and let cool.
- Using a cookie cutter, cut trees out of your cake and set aside.
- Frost half of the cakes and then place the other halves on top to sandwich them.
- Melt the white chocolate. Dip each cake and place back on the lined sheet pan. Top with sprinkles.
- Place in the fridge to allow the white chocolate to firm up!
How to store leftover cakes
Store in an air-tight container for 1 week before moving to the freezer!
Other recipes to try
- Healthy snickerdoodle creme pies
- Caramel pumpkin pecan cheesecake (vegan, no bake)
- Healthy pumpkin s’mores bars
- Healthier pecan pie twix bars
Healthier Little Debbie’s Christmas Tree Cakes
- 1 box Simple Mills vanilla Cake mix *or batch of homemade cake
- 1 container of Miss Jones vanilla frosting *or a homemade batch of frosting
- 1 1/2 cups white chocolate chips
- 2-3 tsp coconut oil *to help thin the chocolate
- Sprinkles, as needed
- 3 cups Monk fruit powdered sugar *or regular powdered sugar
- 1/2 cup vegan or grass-fed butter
- 1 1/2 tsp vanilla extract
- 2 tbsp milk, of choice *I used cashew
- Preheat oven to your cake mix/recipe instructions. Prepare the cake mix.
- Spread it out onto a small, parchment-lined sheet pan. I used a medium sheet pan. Bake according to instructions (I peak on mine a few minutes earlier as its thinner than normal). Let cool once done.
- Using a tree cookie cutter, cut trees out of the cake.
- Add frosting to one side of the cakes. Then sandwich the other halves on top.
- In a large shallow bowl, add the chocolate chips. Melt in 30 second increments in the microwave, stirring well between each, until smooth. Or use the double-boiler method to melt them.
- Dip each cake carefully, using a fork to help lift it out & drain off excess chocolate. Place on the sheet pan. Top with sprinkles.
- Place the cakes in the fridge to firm up! Enjoy.
- Using a stand mixer or hand mixer, beat the butter until light and fluffy. Add in the vanilla, beating until combined. Add the powdered sugar ½ cup at a time, mixing well between each addition, until you reach your desired consistency. You may need to add more to make it thicker!