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Preheat oven to 180°C (390°F)
Prick sweet potatoes with a fork and place on a baking tray lined with foil or parchment
Bake for 35–45 minutes, or until very tender when pierced with a fork
Let sweet potatoes cool down before using
Preheat oven to 170°C fan / 180°C conventional and line a 6-inch cake tin with parchment
If using flax eggs, prepare by mixing with warm water and let sit for 10 minutes
Blend the cooked and cooled sweet potato in a food processor until smooth and transfer to a large bowl
Add tahini, maple syrup, plant milk, vanilla, and flax eggs (or eggs) to the sweet potato and whisk until smooth
In a smaller bowl, combine almond flour, oat flour, cocoa powder, baking powder, baking soda and sea salt
Gently fold the dry ingredients into the wet ingredients until just combined
Pour the batter into the tin and smooth top with a spatula
Bake for around 30-45 minutes until a skewer comes out mostly clean with a few moist crumbs
Cover with tin foil if edges start to darken too much
Let the cake cool 10–15 minutes in tin, then completely on a wire rack
Decorate with coconut yoghurt and berries, store in the fridge, slice and enjoy