serves 6

1 hour



  • 180g plain/all-purpose (gluten-free) flour
  • 1 ½ tsp baking powder
  • ½ tsp bicarb/baking soda⁠
  • 2 flax eggs (2 tbsp flax seed + 4 tbsp water)
  • 200g mashed sweet potato⁠ (simply roast your sweet potato until soft, and scoop out of the skin)
  • 60ml plant milk
  • 60ml vegetable oil
  • 120ml Sweet Freedom CINNAMON SYRUP


  • 200g plant based cream cheese or thick yoghurt
  • 4 tbsp Sweet Freedom CINNAMON SYRUP⁠
  • chopped walnuts, for sprinkling ⁠


  1. Preheat the oven to 170°C.
  2. Grease a loaf tin.⁠
  3. Make flax egg: mix ground flax seeds with 4 tablespoons of water. Let it sit for a few minutes until it’s thickened.⁠
  4. In a large bowl, whisk together all the dry ingredients.
  5. Add the sweet potato, oil, milk, and CINNAMON SYRUP, stir until well-combined.⁠
  6. 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.⁠
  7. Once cooled, mix the CINNAMON SYRUP into the cream cheese or yogurt and ice the cake.
  8. Top with walnuts and enjoy.

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