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Vanilla Naked Cake with Persimmons & Canberries

  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: Serves 12-16 for a 4-layer and 6-8 for a 2-layer
This incredibly festive naked cake is stacked with layers of creamy vegan buttercream. It’s the perfect balance of light, sweet and delicious with just a 10 minute prep time! Spend less time in the kitchen baking with this easy recipe and more time impressing your guests with fabulous cake!
Vanilla Naked Cake with Persimmons & Cranberries made with Almond Flour Baking Mix Vanilla Cupcake and Cake Recipe


For the Cake: 
2 boxes Vanilla Cupcake & Cake Mix
6 eggs
2/3 cup avocado oil
2/3 cup water
2 tablespoons pure vanilla extract

For the Frosting: 
1 1/2 cups sustainable palm shortening, at room temperature and soft
3/4 cup organic powdered sugar
2 teaspoons pure vanilla extract
6 tablespoons arrowroot flour
5 tablespoons coconut flour
1/4 teaspoon salt 
3 tablespoons coconut oil, melted



PREHEAT the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position.
COMBINE all of the wet ingredients together in a large bowl. Slowly pour in both boxes of Vanilla Cake mix and continue stirring until smooth and creamy throughout.
SPLIT the batter evenly into (4) 6-inch parchment lined springform cake pans. If you don’t have this many, simply work in two batches.
BAKE at 350 degrees Fahrenheit for 24-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for about 15 minutes before transferring to a wire rack to cool completely.

PREPARE the frosting:

ADD in palm shortening and powdered sugarIn a stand mixer with a paddle attachment or using a large bowl and an electric hand mixer.

MIX on medium high until smooth throughout.

ADD the rest of the ingredients except for the coconut oil and mix for about 1 minute.

DRIZZLE in coconut oil slowly while turning the mixing speed up to high. You may need a tablespoon more to reach your desired consistency depending on the other brands of products you have used, but I got the perfect texture with only 3 tablespoons.

LAYER the cakes with buttercream in between once they are cooled down. 
ENJOY with your favorite seasonal toppings.