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Preheat oven to 350°F.
In a large bowl, combine olive oil, sweet potato, maple syrup, coconut sugar, eggs and vanilla and whisk well.
Add in almond flour, oat flour, baking soda, baking powder and salt. Fold dry ingredients into wet ingredients, mix until no clumps remain and transfer to an oiled or parchment lined 9 inch round cake pan.
Bake for 50-60 minutes until a toothpick stuck into the center of the cake comes out clean.
While the cake is baking, combine coconut oil, maple syrup, coconut sugar, almond butter and a pinch of salt in a small sauce pan and stir well. Bring to a simmer for two minutes then turn off the heat and allow caramel sauce to thicken and cool.
Remove cake from the oven and allow it to cool before slicing, topping with ice cream and drizzling with caramel sauce.