Just 3 days ago I embarked on an exciting journey. My first stop is Los Angeles, California where I’m writing from this morning. The sun is shining, the freezing winds of NYC are a thousand miles away, I’m with my friends, and I’m celebrating two birthdays; my own, and that of this blog. Sweet Potato Soul turns 5! Five years of recipes, writing, and your support. It’s already been a blessed journey, and it’s really only the beginning.
I’ve got big plans for Sweet Potato Soul’s 6th year. I’m working on my first published book, which will be a very soulful kitchen companion. I’m also on schedule to release a new video on my Youtube channel every Monday, plus some added fun bonus content mid-week. I feel as creative and inspired as ever, so expect plenty of new recipes. Also, for the next 6-7 weeks I will be traveling to 7 cities, and bringing you along for the journey. Make sure you’re subscribed to my Youtube channel. First stop LA, followed by Tokyo, Japan! After that I’ll be in New Orleans again, Atlanta, and the Caribbean (not sure where yet.)
This birthday has been everything I could have asked for and more. The icing on the cake? You! I am so honored and grateful for your love, support, and trust. Without someone to make my recipes, the read my words, and to watch my show this wouldn’t be as fun. So while I am celebrating my own birthday, I also celebrate you and send my sincerest thanks and love. This sweet potato cake is for you!
Here’s to many more years of Sweet Potato Soul!
Sweet Potato Birthday 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 I use a blend of cane and coconut sugars
- 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 walntus chopped
- 2 14- oz cans of coconut milk
- 1 tsp vanilla extract
- 4 tsp maple syrup
- Preheat oven to 350º.
- Line two 8×8″ pans with parchment paper.
- In a small bowl, sift together dry ingredients (flour through salt).
- In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil.
- Add vanilla and sweet potato and mix until combined.
- Add dry mix and stir until moistened.
- Fold in pecans.
- Pour equal parts into pans.
- Bake for 18-20 min, or until a toothpick comes out clean.
- Let cool in pans 10 minutes.
- Use a knife to loosen edges of cake from pans.
- Using parchment paper, lift cakes out of pans. Let cool fully on wire racks.
- Open the can of coconut milk and scoop out the thick cream layer, leaving the liquid in the can. Place the coconut cream into a bowl.
- Add the vanilla and maple syrup, and whisk until creamy and airy. If you have a hand mixer use that!
- Once the cake has cooled completely ice and serve.
- Store cake in the fridge to keep the icing nice and firm.