Vegan Sweet Potato Fudge Brownie Cake

For the icing, melt about 1 cup dark chocolate chips and 1 tbsp coconut oil together. Then stir through 1 tbsp each of almond milk and creamy salted peanut butter until smooth.

To make the cake, heat the oven to 350F and grease a mini cake pan (a 6-inch pan was used in the original recipe). In a mixing bowl, add the sweet potato and the banana and mash them together. Add the remaining wet ingredients (maple syrup, 1/3 cup peanut butter) and mix until well combined. Fold in the dry ingredients (cacao powder, sea salt, baking soda) and stir until smooth. Transfer the batter to the prepared cake pan and then bake for 12-15 minutes. Let the cake cool completely before icing with the melted chocolate mixture.