Ingredients:

  • 1 cup (245g) mashed sweet potato (roasted and peeled)
  • 1/2 cup (115g) melted coconut oil
  • 3/4 cup (150g) coconut sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1 1/2 tsp (4g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) salt
  • 4 oz (115g) softened cream cheese
  • 2 tbsp (30g) Greek yogurt
  • 2 tbsp (30g) maple syrup
  • 1/4 tsp (1g) cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, cream together the melted coconut oil and coconut sugar until combined.
  3. Beat in the eggs one at a time, then stir in the mashed sweet potato and vanilla extract until the mixture forms a smooth emulsion.
  4. Sift together the whole wheat pastry flour, baking soda, baking powder, cinnamon, ginger, and salt.
  5. Gently fold the dry ingredients into the wet base using a rubber spatula. Stop as soon as no more streaks of flour are visible to avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Allow the cake to cool completely in the pan before frosting.
  8. Prepare the frosting by mixing softened cream cheese, Greek yogurt, maple syrup, and cinnamon until smooth. Spread evenly over the cooled cake.