Sweet Potato Fudge Brownie Cake (Vegan and Gluten Free)

Preheat your oven to 350F (175C) and grease a mini cake pan (approximately 6 inches). In a mixing bowl, combine the mashed sweet potato and mashed banana. Add the maple syrup and 1/3 cup creamy salted peanut butter and mix until well combined. Fold in the cacao powder, sea salt, and baking soda, stirring until the batter is smooth. Transfer the batter to the prepared cake pan and bake for 12-15 minutes. Let the cake cool completely before icing.

For the icing: In a separate bowl, melt the dark chocolate chips and 1 tbsp coconut oil together. Once melted, stir through 1 tbsp almond milk and 1 tbsp creamy salted peanut butter until the icing is smooth. Spread over the cooled cake.