Ingredients:

  • 1 cup (240g) mashed sweet potato, cooled
  • 1/2 cup (120ml) maple syrup
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) whole wheat pastry flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (1g) salt
  • 1/4 cup (60ml) unsweetened applesauce
  • 1/2 cup (120g) Greek yogurt, strained
  • 2 tbsp (30ml) maple syrup
  • 1/2 tsp (2g) cinnamon
  • 1 pinch (0.5g) salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan with parchment paper.
  2. In a large bowl, whisk together the mashed sweet potato, 1/2 cup maple syrup, eggs, vanilla, and applesauce until the mixture is smooth and uniform in color.
  3. Sift the whole wheat pastry flour, baking powder, baking soda, cinnamon, ginger, and salt directly into the wet ingredients.
  4. Gently fold the batter using a spatula, stopping as soon as no more streaks of flour are visible to avoid overworking the gluten.
  5. Pour the batter into the pan, smooth the top, and bake for 30–35 minutes until the edges pull slightly away from the sides and a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire cooling rack.
  7. Once completely cool, whisk together Greek yogurt, 2 tbsp maple syrup, cinnamon, and salt, then spread the glaze over the top of the cake.