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Wheatless Little Debbie Snack Cake Recipe

This wheatless Little Debbie snack cake recipe delivers a soft, fluffy sponge filled with creamy frosting and coated in a rich chocolate shell. Perfect for anyone craving a nostalgic treat without gluten, these snack cakes are easy to make, kid-friendly, and ideal for lunchboxes, desserts, or party sweets.
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Servings: 1 snack cake
Course: Dessert, Snack
Cuisine: American
Calories: 211
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking powder gluten-free
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 3 large eggs room temperature
  • ½ cup coconut sugar or regular sugar if gluten-free only
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ½ cup melted coconut oil or butter
Filling:
  • ½ cup unsalted butter softened
  • 1 cup gluten-free powdered sugar
  • 2 tablespoons milk dairy or plant-based
  • ½ teaspoon vanilla extract
  • Chocolate Coating:
  • 1 ½ cups gluten-free dark chocolate chips
  • 2 tablespoons coconut oil

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Baking pan (9x13)
  • Parchment paper
  • Cooling rack
  • Microwave-safe bowl (for melting chocolate)

Method
 

  1. Preheat oven to 175°C (350°F). Line a 9x13 baking pan with parchment paper.
  2. In a bowl, whisk almond flour, coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, beat eggs and sugar until light and fluffy. Add applesauce, vanilla, and melted coconut oil.
  4. Gradually fold in dry mixture until combined.
  5. Spread batter evenly into prepared pan and bake for 20–25 minutes, or until golden and a toothpick comes out clean.
  6. Allow cake to cool completely, then slice into even rectangles.
  7. Prepare filling by beating butter, powdered sugar, milk, and vanilla until smooth and creamy. Spread a layer of filling between two cake rectangles.
  8. Melt chocolate with coconut oil until smooth. Dip each cake sandwich into chocolate, coating fully.
  9. Place on parchment-lined tray and refrigerate until chocolate hardens.

Notes

Store in the refrigerator for up to one week in an airtight container.
For a dairy-free version, use vegan butter and dairy-free chocolate.
If you prefer less sweetness, reduce the sugar by ¼ cup.