Make flax egg: mix ground flax seeds with 4 tablespoons of water. Let it sit for a few minutes until it’s thickened.
In a large bowl, whisk together all the dry ingredients.
Add the sweet potato, oil, milk, and CINNAMON SYRUP, stir until well-combined.
Pour into the prepared loaf tin and bake for 45-50 minutes. The cake is baked, when the top springs back when touched, or a toothpick comes out clean.
Once cooled, mix the CINNAMON SYRUP into the cream cheese or yogurt and ice the cake.