Healthier Little Debbie Christmas Tree Snack Cakes
OKAY I am actually squealing over these. I’ve had this idea in my head for weeks and finally made it happen, and even though they look like a toddler helped me decorate (LOL), they turned out SO cute and genuinely taste like the nostalgic Little Debbie cakes… just made lighter, higher-protein, and with ingredients that actually make you feel good.
These are fun to make, easy to customize, and perfect for a little holiday treat that hits the sweet spot without going overboard.
What you’ll need (cake):
1 cup (120g) all-purpose flour
½ cup (50g) vanilla vegan protein
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (120g) pumpkin purée
⅓ cup (80ml) honey
2 tbsp (24g) stevia
2 eggs
2 tsp vanilla
½ cup (120ml) unsweetened almond milk
How to make the cake:
Mix all cake ingredients in one bowl until smooth.
Pour into an 8×8 pan and bake at 350°F for 14–18 minutes.
Let the cake cool completely, then use a Christmas tree cookie cutter to cut out 8 trees.
You’ll have about ¼ of the cake left as scraps (snack break?).
Slice each tree horizontally in half — these will be filled with frosting.
Frosting:
¼ cup butter
1 cup powdered monkfruit
1 tsp vanilla
1–2 tbsp almond milk (only if needed to thin)
Whip until fluffy, or use your favorite pre-made frosting instead!
White chocolate drizzle:
¾ cup (120g) white chocolate chips
1 tsp coconut oil
Melt until smooth and glossy.
Assemble:
Spread a thin layer of frosting between the two tree halves.
Drizzle the tops with melted white chocolate and finish with sprinkles.
Chill in the fridge to set. Makes 8 tree cakes!
Macros (per cake, 8 total):
210 calories | 12g protein | 24g carbs | 7g fat
Note: Macros are approximate based on stevia, vanilla vegan protein, and the white chocolate brand used.
These are SO festive, ridiculously delicious, and honestly… Who doesn’t love a healthy twist on a childhood classic? They’ve already become a new holiday tradition over here. Hope you love them too!
