Three days ago I began an exciting trip. I’m writing from Los Angeles this morning — the sun is out, the bitter winds of NYC are far behind me, and I’m celebrating with friends. Today marks two birthdays: mine and the fifth anniversary of this blog. Sweet Potato Soul turns 5! Five years of recipes, storytelling, and your support — it’s been a blessed journey and the beginning of much more. Celebrate with me and a slice of sweet potato cake!
Big plans are ahead for Sweet Potato Soul’s sixth year. I’m working on my first published book — a soulful kitchen companion — and I’m committed to posting a new video every Monday on my YouTube channel, with bonus content mid-week. Creativity and inspiration are flowing, so expect many new recipes. Over the next six to seven weeks I’ll be traveling to seven cities and sharing the journey with you: first stop, LA, then Tokyo, followed by New Orleans, Atlanta, and a Caribbean destination to be decided. Be sure you’re subscribed to my YouTube channel for updates.
This birthday has been everything I hoped for and more. The best part? You. I am deeply grateful for your love, support, and trust. Knowing that you try my recipes, read my words, and watch my videos is what makes this work meaningful. While I celebrate my birthday, I’m also celebrating you — thank you from the bottom of my heart. This sweet potato cake is for you.
Here’s to many more years of Sweet Potato Soul!
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Sweet Potato Birthday Cake!!!
Ingredients
CAKE
- 2⅓ c all-purpose flour
- 1 tsp baking powder
- 1½ tsp baking soda
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp salt
- 6 tbsp flax seed meal
- ¾ c warm water
- 1½ c sugar (blend of cane and coconut sugars suggested)
- 1/2 cup crushed pineapple
- 2 tsp ginger (grated or minced)
- 1 c canola oil
- 1 tsp vanilla
- 2 c shredded sweet potato
- 1 c pecans and/or walnuts, chopped
ICING
- 2 14-oz cans of coconut milk
- 1 tsp vanilla extract
- 4 tsp maple syrup
Instructions
CAKE
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Preheat the oven to 350ºF.
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Line two 8×8-inch pans with parchment paper (or use one pan and increase baking time as needed).
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In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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In a large bowl, combine flax seed meal and warm water. Whisk until combined, then beat in the sugar and oil.
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Stir in the vanilla and shredded sweet potato until evenly mixed.
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Fold the dry mix into the wet ingredients until just moistened, then fold in crushed pineapple and chopped nuts.
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Divide the batter evenly between the prepared pans and smooth the tops.
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Bake for about 18–20 minutes for smaller pans, or until a toothpick inserted into the center comes out clean. If baking one larger cake, bake approximately 40 minutes or until done.
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Allow the cakes to cool in the pans for 10 minutes. Run a knife around the edges and lift the cakes out using the parchment paper. Cool completely on wire racks before frosting.
ICING
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Chill the cans of full-fat coconut milk in the refrigerator overnight so the cream separates from the liquid. Open the cans and scoop out the thick coconut cream into a bowl, discarding or saving the liquid for another use.
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Add vanilla and maple syrup to the coconut cream and whisk until light and airy. Using a hand mixer will speed this process and yield a fluffier frosting.
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Frost the cooled cake, then refrigerate to keep the frosting firm. Store leftovers in the refrigerator.
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