This vegan gluten-free Sweet Potato Spice Cake is packed with flavour and topped with a delicious Bourbon Cream Cheese Frosting!
Preheat the oven to 325 degrees farenheit. Line a 8 1/2 x 4 1/2 inch load pan with parment paper and lightly spray with cooking oil.
In a medium sized bowl, whisk the dry ingredients together.
In a large bowl, whisk together the wet ingredients until smooth.
Add the dry ingredients into the wet ingredients and mix until combines. If there are a few lumps, that's okay!
Bake for 60 minutes, or until a knife inserted into the middle of the cake comes out clean.
Cool the load completely before frosting or eating it.
Beat the cream cheese, butter, bourbon, and vanilla.
Add the icing sugar and beat until smooth. Store in the fridge until you're ready to ice the cake.