Rainy fall days call for baking! Ty and I made this about a week ago and it was too good not to share! While it was meant to be bread originally, can't really complain about getting a yummy cake instead!
Let me know what you think! And if you try the recipe and like it, snap a pick and share to insta tagging @simply__radishing for a feature!
Ingredients:
1 cup soy milk
1 cup maple syrup
¼ cup olive oil
1 cup mashed sweet potato
2 tsp baking powder
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
2 ½ cups flour
icing:
1 cup vegan cream cheese
3 tbs maple syrup
1/4 tsp vanilla extract
1/4 tsp cinnamon
Instructions:
Preheat oven to 350.
Cut lines into sweet potato and wrap in a wet paper-towel. Microwave for 6 minutes. Allow to cool and then remove skin and mash up potato - you can also bake the potato or steam it in order to get the mash, I just think microwaving is the easiest and quickest way to do it!
Combine your dry ingredients and mix (flour, baking soda, baking powder, and cinnamon).
Add in your mashed sweet potato, soy milk, vanilla, maple syrup, and olive oil.
Mix until it is combined, but don't over mix!
Pour batter into an 8x8 pan and bake for 45 minutes.
While cake is baking, combine all your ingredients for the icing.
Wait until the cake has cooled, ice and enjoy!
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