Decadent Sweet Potato Cake with Maple Cashew Frosting: A Gluten-Free & Dairy-Free Fall Delight

As autumn approaches, the craving for warm, comforting desserts infused with rich spices becomes undeniable. While pumpkin spice often takes center stage, we’re here to champion another magnificent fall ingredient: the humble sweet potato! Get ready to embrace the season with this truly spectacular Sweet Potato Cake with Maple Cashew Frosting. It’s a dessert that perfectly captures the essence of fall, blending the earthy sweetness of roasted sweet potato with an incredibly smooth, naturally sweetened maple cashew frosting.

Originally shared with our community on October 4, 2019, this beloved recipe has been refreshed and updated on June 17, 2023, with new insights and mouth-watering photography to ensure your baking experience is as delightful as the cake itself. We’ve taken great care to perfect this sweet potato masterpiece, making it even more accessible and enjoyable for everyone.

The inspiration for this moist and tender sweet potato cake began with a twist on my go-to pumpkin bread recipe, which itself is a firm favorite alongside my moist banana bread. By thoughtfully adapting the base to incorporate the natural sweetness and vibrant color of sweet potato, and then infusing it with a medley of warm fall spices, we created something truly special. The crowning glory is a luscious maple cashew frosting, a dairy-free dream that elevates the entire dessert.

Unlike traditional frostings that rely on powdered sugar and butter, our maple cashew frosting is crafted from a base of creamy cashew butter and refined coconut oil, naturally sweetened with pure maple syrup. This thoughtful combination results in a rich, velvety texture and a complex flavor profile that perfectly complements the spiced cake. Due to its unique composition, this frosting is softer and will melt faster than conventional buttercream, so remember to keep your magnificent sweet potato cake refrigerated. Trust us, one bite and you’ll agree it’s absolutely worth it!

Why You’ll Adore This Sweet Potato Cake with Maple Cashew Frosting

Garnering consistent 5-star reviews, this Sweet Potato Cake isn’t just a recipe; it’s a culinary experience waiting to become your new fall tradition. Here are even more reasons why this delightful treat has captured so many hearts and palates:

• Effortless Baking for All Skill Levels. Whether you’re a seasoned pastry chef or just starting your baking journey, this sweet potato cake recipe is incredibly approachable. We’ve designed it with straightforward steps and a simple, yet effective, frosting technique, ensuring a stress-free and rewarding baking process. No need for complex tools or intricate methods – just pure baking joy!
• Stunning Presentation & Irresistible Appeal. Imagine a dessert that looks as incredible as it tastes, without requiring hours of decorating. This sweet potato cake effortlessly achieves that balance. Its rustic elegance, enhanced by the smooth maple cashew frosting, makes it a centerpiece-worthy dessert for any gathering. Prepare for compliments – this cake is truly impressive!
• Thoughtfully Allergy-Friendly. For those navigating food allergies or dietary preferences, this recipe is a true gift. Crafted to be naturally dairy-free and incredibly easy to adapt for gluten-free diets (simply swap in a 1-to-1 gluten-free flour blend), it ensures that everyone at your table can indulge without compromise. It’s an inclusive dessert that doesn’t skimp on flavor or texture.
• A Celebration of Authentic Fall Flavors. Move over, pumpkin spice! While we love it too, this sweet potato cake offers a distinct and equally captivating autumnal experience. It boasts a harmonious blend of warm, nutty undertones from the sweet potato and a carefully curated mix of spices, offering a delightful alternative that perfectly encapsulates the cozy, comforting spirit of the fall season.
• Healthy Indulgence You Can Feel Good About. Unlike many traditional cake recipes laden with excessive processed sugars and unhealthy fats, this sweet potato cake offers a more wholesome approach. By utilizing nutrient-rich sweet potatoes and a naturally sweetened cashew frosting, it allows you to enjoy a decadent dessert that’s comparatively lighter and made with real, nourishing ingredients.

Essential Ingredients for Your Perfect Sweet Potato Cake

Crafting this delightful sweet potato cake begins with selecting the right ingredients. Each component plays a vital role in achieving the moist texture, rich flavor, and aromatic profile that makes this cake so special:

• Sweet Potato Purée: The heart of our cake! For the best results and a wonderfully moist crumb, opt for sweet potato varieties known for their moisture, such as classic orange sweet potatoes or yams. Avoid drier, starchier types like Japanese sweet potatoes, which can lead to a less tender cake. Freshly roasted and puréed sweet potatoes offer a superior depth of flavor, but good quality canned purée can also be used in a pinch.
• Flour: This recipe is incredibly versatile with flour choices. My top recommendation for those seeking a gluten-free option is a high-quality gluten-free 1-to-1 measure-for-measure flour blend. However, if gluten isn’t a concern, standard all-purpose flour or even cake flour will yield excellent results, contributing to the cake’s structure and tenderness.
• Brown Sugar: This isn’t just for sweetness; brown sugar infuses the cake with a beautiful, deep caramel-like, toffee flavor and helps maintain moisture, giving the sweet potato cake a rich, complex sweetness that pairs perfectly with the spices.
• Granulated Sugar: Providing a clean, pure sweetness, granulated sugar balances the deeper notes of the brown sugar. It ensures the cake is perfectly sweet without becoming cloying, allowing the natural flavor of the sweet potato to shine through.
• Large Egg: The essential binder! The egg helps to emulsify the ingredients, providing structure to the cake and ensuring it rises evenly to create that desirable light and tender texture.
• Oil: A neutral-flavored oil is crucial here, as it adds significant moisture to the cake without imparting any overpowering taste. Options like avocado oil, grapeseed oil, or a light olive oil work wonderfully, contributing to a consistently moist crumb.
• Non-Dairy Milk: To keep this recipe naturally dairy-free, unsweetened almond milk is my preferred choice for its subtle flavor that doesn’t compete with the other ingredients. However, feel free to use any other unsweetened or vanilla-flavored dairy-free milk, such as oat milk or soy milk, based on your preference.
• Warm Spices: This custom blend is what truly elevates the sweet potato cake from good to unforgettable. A carefully balanced mix of cinnamon, nutmeg, ground cloves, and allspice creates an aromatic symphony that sings of autumn. For an extra bright, fragrant note, don’t skip the fresh orange zest – it truly awakens the flavors!
• Baking Soda & Baking Powder: These are your dynamic duo for leavening. Working together, they create the necessary lift and aeration in the batter, resulting in a cake that is beautifully light, fluffy, and boasts a wonderfully tender crumb.
• Salt: A small but mighty ingredient! Just a touch of fine salt is added to the batter to enhance and balance all the sweet flavors, preventing the cake from tasting flat and bringing out the best in every bite.

Crafting the Decadent Maple Cashew Frosting: Key Ingredients

The velvety maple cashew frosting is the perfect complement to our spiced sweet potato cake, adding a layer of creamy richness and natural sweetness. Here’s what you’ll need to create this dairy-free marvel:

• Cashew Butter: This forms the luxurious, creamy base of our frosting. Opt for a smooth, natural cashew butter (ideally one that’s just cashews and salt) for the best texture and flavor. You can usually find it in the nut butter aisle or the health food section of larger grocery stores. Its mild, nutty flavor is far less assertive than peanut butter, allowing the maple to truly shine.
• Refined Coconut Oil: Crucial for the frosting’s structure and creaminess. Refined coconut oil has a neutral flavor, meaning it won’t impart any coconut taste to your frosting, letting the other delightful flavors take center stage. When chilled, it helps the frosting to firm up, giving it that classic “buttercream” consistency.
• Coconut Cream: Often found in a can, distinct from coconut milk. When you open a can of full-fat coconut milk that has been refrigerated, the thick, solid layer at the top is coconut cream. It’s vital for adding unparalleled richness and a wonderfully smooth mouthfeel to the frosting, contributing to its indulgent texture without any dairy.
• Maple Syrup: Our natural sweetener of choice! Pure maple syrup not only sweetens the frosting beautifully but also imparts a complex, caramel-like depth that harmonizes perfectly with the autumn spices in the cake. It’s a much healthier and flavorful alternative to powdered sugar.
• Vanilla Extract: Just like in the cake, vanilla extract in the frosting adds a subtle warmth and enhances the overall sweetness, rounding out the flavor profile.
• Fine Sea Salt: A tiny pinch of salt is essential to balance the sweetness of the maple syrup and to bring out the nutty notes of the cashew butter, making the frosting taste incredibly vibrant and well-rounded.

Thoughtful Substitutions for Your Sweet Potato Cake

While we always recommend sticking to the original recipe for optimal results, we understand that sometimes you need flexibility. If you’re looking to adapt this sweet potato cake recipe due to dietary needs or ingredient availability, here are a few carefully tested and approved substitutions that can work:

• Squash Purée: If sweet potatoes aren’t available or you’re looking for a slightly different flavor profile, roasted and puréed butternut squash or a sweet baking pumpkin can be excellent substitutes. Ensure the purée is smooth and of a similar consistency to sweet potato purée. Be aware that the flavor will shift slightly, leaning more towards classic pumpkin pie spices, and the cake’s texture might be a touch denser, but it will still be incredibly delicious.
• Neutral Oil: My preferred oil for its health benefits and neutral flavor is avocado oil. However, you can successfully substitute it with other neutral-tasting oils such as light olive oil (ensure it’s not extra virgin, as its strong flavor will impact the cake), grapeseed oil, or even melted coconut oil (if you don’t mind a subtle coconut hint in the cake base). The key is a mild flavor that lets the sweet potato and spices shine.
• Milk Alternatives: This recipe is designed to be dairy-free, and unsweetened almond milk works wonderfully. However, you can experiment with other nut milks like cashew milk, or even soy milk, which can add a touch more richness. If you don’t have dairy restrictions, regular whole milk can also be used, though it will alter the dairy-free nature of the recipe.
• Egg Alternatives (For Vegan Option): While the original recipe calls for a large egg, for a truly vegan sweet potato cake, you can try a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5-10 minutes) or a commercial egg replacer suitable for baking. Keep in mind that egg substitutes can sometimes slightly alter the cake’s texture, making the cake a bit denser.

Step-by-Step Guide: Baking Your Delicious Sweet Potato Cake

While the final presentation of this sweet potato cake is undeniably striking and impressive, the baking process itself is surprisingly simple and completely approachable. Don’t let its elegant appearance intimidate you! Just follow these clear, easy steps to create your own masterpiece:

Step 1: Prepare Your Oven and Pan. Begin by preheating your oven to a precise 350°F (175°C). This ensures an even bake from the start. Next, prepare an 8-inch loaf pan by greasing it thoroughly and lining it with parchment paper, leaving an overhang on the sides for easy removal later. This crucial step prevents sticking and ensures your beautiful cake comes out perfectly. Set the prepared pan aside.

Step 2: Combine the Dry Ingredients. In a large mixing bowl, thoroughly whisk together all your dry ingredients: the flour (whether all-purpose or gluten-free blend), salt, baking soda, baking powder, the vibrant blend of spices, and if using, the fragrant orange zest. Whisk well to ensure all the leavening agents and spices are evenly distributed, which is key for a uniform rise and flavor throughout the cake.

Step 3: Whisk the Wet Ingredients. In another spacious bowl, combine the liquid components. Whisk together the oil, granulated sugar, and brown sugar until well blended, paying special attention to breaking up any stubborn clumps of brown sugar. Once smooth, incorporate the egg, sweet potato purée, vanilla extract, and non-dairy milk. Whisk until the mixture is cohesive and creamy, forming the moist foundation of your cake.

Step 4: Combine Wet and Dry Ingredients. Gently add the whisked dry ingredients to the wet mixture. Stir carefully until just combined. The key here is to avoid overmixing, which can lead to a tough cake, especially when using gluten-free flour. If you are using a gluten-free flour blend, let the batter rest for approximately 30 minutes after mixing. This crucial resting period allows the gluten-free flour to properly hydrate, resulting in a significantly moister and more tender final cake.

Step 5: Bake to Perfection. Carefully pour the prepared batter into your parchment-lined loaf pan. Transfer to the preheated oven and bake for approximately 60-65 minutes. To test for doneness, insert a toothpick into the very center of the cake; if it comes out clean or with just a few moist crumbs attached, your cake is ready. Avoid opening the oven door too frequently during baking to prevent the cake from sinking.

Step 6: Cool Completely. Once baked, remove the sweet potato cake from the oven. Allow it to cool in the loaf pan on a wire rack for about 30 minutes to an hour, or until it’s cool enough to handle comfortably. This initial cooling in the pan helps the cake firm up and prevents it from breaking. Then, gently lift the cake out using the parchment paper overhangs and transfer it directly to the wire rack to cool completely. It’s essential that the cake is entirely cool before frosting to prevent the maple cashew frosting from melting.

Expert Tips for the Best Sweet Potato Cake

Achieving a consistently perfect sweet potato cake is easy when you keep a few key baking principles in mind. These tips will help ensure your cake is moist, tender, and full of flavor every time:

• Accurate Flour Measurement is Key: For the most consistent and best results, especially with delicate cakes like this, measuring your flour by weight using a digital kitchen scale is highly recommended. Volume measurements can be inconsistent; scooping flour directly with a measuring cup can compact it, adding up to 20% more flour than intended, which can result in a dry, dense, and heavy cake. If you don’t have a scale, use the “spoon and level” method: spoon flour into your measuring cup until it overflows, then level off the excess with a straight edge.
• Mastering Sweet Potato Purée: While convenient, canned sweet potato purée offers a good base, but for an unparalleled depth of flavor in your cake, making your own roasted sweet potato purée is truly worth the effort. To do this, simply wash sweet potatoes, prick them a few times with a fork, then wrap them tightly in aluminum foil. Roast them in a preheated oven at 425°F (220°C) for 60 to 70 minutes, or until they are completely tender when pierced. Once cooled slightly, scoop out the flesh and mash or blend until smooth. This method concentrates their natural sweetness and gives the cake a richer taste.
• The Non-Stick Power of Parchment Paper: There’s nothing more frustrating than a cake sticking to the pan! To ensure your beautiful sweet potato cake releases effortlessly, always grease your loaf pan thoroughly and then line it with parchment paper, leaving a slight overhang on the longer sides. This creates “handles” that allow you to easily lift the cooled cake out of the pan without any struggle or damage.
• Don’t Overmix the Batter: Once you combine the wet and dry ingredients, mix them only until they are just incorporated. Overmixing develops gluten (even in gluten-free flours, which can become gummy), leading to a tough, dry cake. A few small lumps are perfectly fine and often result in a more tender crumb.
• Ensure Ingredients are at Room Temperature: For uniform mixing and a consistent batter, make sure your egg, sweet potato purée, and non-dairy milk are all at room temperature. This helps them emulsify properly with the oil and sugars, creating a smooth batter and a better final cake texture.

Whipping Up Your Dreamy Maple Cashew Frosting

This dairy-free maple cashew frosting might require a brief chilling period, but don’t let that deter you! It’s incredibly simple to prepare and yields a lusciously smooth, decadent topping that perfectly complements the sweet potato cake. Here’s how to create this irresistible frosting:

Step 1: Blend Until Silky Smooth. In a medium-sized bowl, combine all the cashew frosting ingredients: cashew butter, refined coconut oil, coconut cream, maple syrup, vanilla extract, and fine sea salt. Use a whisk or a hand mixer to thoroughly blend them together until the mixture is completely smooth and uniform. For an extra silky consistency, especially if your cashew butter is very thick, you can even use a food processor or blender for this step.

Step 2: Chill and Whip for Perfection. Once mixed, cover the bowl and transfer the frosting mixture to the freezer for approximately 30 minutes. This chilling step is crucial, as it allows the coconut oil to firm up, giving the frosting its desired consistency. After 30 minutes, remove the bowl from the freezer and use a hand mixer or a sturdy whisk to whip the frosting until it becomes light, fluffy, and spreadable. If the frosting still feels a bit too loose or soft, simply return it to the freezer for another 10-15 minutes and whip again until it reaches the perfect consistency. Patience here ensures a beautiful, stable frosting.

Frosting and Assembling Your Masterpiece Sweet Potato Cake

Once your sweet potato cake has completely cooled (this is critical!), it’s time for the fun part: frosting! Retrieve your chilled maple cashew frosting from the refrigerator. You have complete creative freedom here – spread as much or as little frosting as you desire across the top of your moist sweet potato loaf. For a beautifully rustic look, an offset spatula, the back of a spoon, or even a simple butterknife can be used to create lovely swirls and peaks. If you’re feeling a bit more decorative, transfer the frosting to a piping bag fitted with your favorite tip to create elegant patterns or borders. No matter your method, the smooth, creamy frosting will provide a perfect contrast to the spiced cake.

Expert Tips for Perfect Maple Cashew Frosting

Working with dairy-free frosting like our maple cashew variety is a little different from traditional buttercream, but with these tips, you’ll achieve a beautifully frosted cake every time:

• Keep Your Frosting Chilled: This is arguably the most important tip! Because our maple cashew frosting is made without powdered sugar or butter, relying on coconut oil and cashew butter for its structure, it is more susceptible to melting at room temperature. Always keep your frosting in the refrigerator or even the freezer (as instructed for whipping) until you are ready to apply it. If it gets too warm and soft while you’re frosting, simply pop it back into the fridge for a few minutes to firm up.
• Ensure Your Cake is Completely Cooled: This cannot be stressed enough. Attempting to frost a warm or even slightly warm cake will inevitably lead to a melted, runny mess. The heat from the cake will instantly melt the chilled frosting. Always allow your sweet potato cake to cool completely to room temperature, or even slightly chill it, before you begin frosting.
• Utilize an Offset Spatula for Ease: While a regular butter knife or straight spatula can certainly get the job done, an offset spatula is a baker’s best friend for frosting. Its angled blade allows you to spread the frosting smoothly and evenly across the top and sides of the cake without your knuckles dragging through the frosting. It makes the process much cleaner and more efficient.
• Store the Frosted Cake in the Refrigerator: To maintain the integrity and appearance of your gorgeous sweet potato cake and prevent the maple cashew frosting from becoming too soft or melting, it’s essential to store the finished cake in the refrigerator. This will keep the frosting firm and your cake looking its best until serving time.

Exciting Variations to Customize Your Sweet Potato Cake

While this healthy sweet potato dessert cake is absolutely divine as written, one of its beauties is its adaptability. Feel free to unleash your creativity and personalize it with any of these delightful variations to suit your taste or occasion:

• Add Chocolate Chips: For the ultimate indulgence, especially for the chocolate lovers in your life, gently fold ½ cup of mini chocolate chips (dairy-free if preferred) into the sweet potato cake batter just before pouring it into the pan. The melty pockets of chocolate will add a wonderful richness and an extra layer of sweetness.
• Crunchy Candied Nuts Topping: Elevate the elegance and texture of your sweet potato cake by topping it with candied cashews, walnuts, or pecans. The sweet, crunchy texture of candied nuts provides a fantastic contrast to the soft cake and creamy frosting, making each bite an experience. You can easily make your own candied nuts or find them pre-made at specialty stores.
• Incorporate Dried Fruits: Much like how raisins enhance a classic carrot cake, stirring ½ cup of plump raisins, dried cranberries, or even finely chopped dates into the sweet potato cake batter adds bursts of natural sweetness and a pleasant chewiness. This variation is wonderful for those who enjoy a bit of fruit in their spiced desserts.
• Boost the Spices: If you’re a true spice enthusiast, feel free to increase the amounts of cinnamon, nutmeg, cloves, and allspice by a quarter or half a teaspoon, according to your preference. You could also introduce a pinch of ground ginger or cardamom for an even more complex aromatic profile, creating an extra warm and cozy flavor.
• Citrus Zest Explosion: For a brighter, more zesty flavor that cuts through the richness, consider adding a full teaspoon of orange or lemon zest to the cake batter. The citrus notes beautifully complement the sweet potato and warm spices, adding a refreshing lift to the overall taste.

Delightful Serving Suggestions for Your Sweet Potato Cake

This healthy sweet potato cake, crowned with its exquisite maple cashew frosting, is a star on its own, but pairing it with the right accompaniment can elevate the experience even further. Here are some of my favorite ways to enjoy a slice of this autumnal masterpiece:

• With a Warm Beverage: There’s nothing quite like a slice of spiced cake alongside a comforting hot drink. Enjoy it with a freshly brewed cup of coffee, a fragrant chai latte, a classic black tea, or even a soothing herbal infusion. The warm beverage perfectly complements the cake’s flavors and texture.
• A Scoop of Ice Cream: For a truly decadent treat, serve your sweet potato cake slightly warmed with a generous scoop of vanilla ice cream. Dairy-free vanilla ice cream maintains the recipe’s allergen-friendly profile, but traditional vanilla ice cream also creates a delightful hot-and-cold contrast. The creamy ice cream melts slightly into the cake, creating pure bliss.
• Alongside Fresh Fruit: For a lighter touch, a side of fresh berries or thinly sliced apples and pears can offer a wonderful balance. The tartness of the fruit can provide a refreshing counterpoint to the cake’s richness.
• A Dollop of Coconut Whipped Cream: If you want to enhance the dairy-free aspect, a dollop of homemade coconut whipped cream (made from chilled full-fat coconut milk) makes a fantastic, airy accompaniment, adding another layer of creamy texture without being too heavy.

Effortless Dietary Adaptations for Everyone

One of the many appealing aspects of this sweet potato cake recipe is how easily it accommodates various dietary needs, ensuring that almost everyone can enjoy a slice of this delightful dessert. The recipe is already naturally dairy-free thanks to the cashew frosting and non-dairy milk in the cake.

• Gluten-Free Sweet Potato Cake: Transforming this cake into a gluten-free delight is incredibly simple. Just swap the all-purpose flour for an equal amount of a high-quality gluten-free 1-to-1 measure-for-measure flour blend. Look for blends that specifically state “cup-for-cup” or “measure-for-measure” and typically contain xanthan gum for structure. Follow all other recipe directions as listed, making sure to observe the recommended resting time for the batter, which helps gluten-free flours hydrate properly and prevents a grainy texture.
• Vegan Option (Egg-Free): While the primary recipe uses one large egg, it can easily be made completely vegan. To replace the egg, you can use a “flax egg” (combine 1 tablespoon ground flaxseed meal with 3 tablespoons water, stir, and let sit for 5-10 minutes until thickened) or a commercial egg replacer specifically designed for baking. Be aware that egg substitutes might slightly alter the cake’s texture, making it a little denser, but the flavor will remain fantastic.

Keeping Your Sweet Potato Cake Fresh: Storage Tips

To ensure your delicious sweet potato cake remains fresh and enjoyable for as long as possible, proper storage is key, especially considering its unique frosting. Here’s how to store both frosted and unfrosted cake:

• Refrigeration for Leftovers: Any leftover sweet potato dessert cake, particularly if it’s frosted, should be stored in an airtight container in the refrigerator. This helps to maintain the frosting’s consistency and keeps the cake moist. When stored properly, it will stay wonderfully fresh and delicious for up to 4 days. For best flavor, allow individual slices to come to room temperature for about 15-20 minutes before serving.
• Freezing for Longer Freshness: This sweet potato cake freezes beautifully, making it perfect for meal prepping desserts or saving for a later craving. You can freeze the entire frosted cake or individual slices. Wrap the cake tightly in plastic wrap, then place it in a freezer-safe container or an additional layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, simply defrost the cake at room temperature for 3-4 hours (for a whole cake, individual slices will thaw faster) until it’s completely thawed through.
• Storing Unfrosted Cake: If you prefer to bake ahead and frost later, the unfrosted sweet potato cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, the unfrosted cake also freezes well following the same guidelines as above.

Frequently Asked Questions About Sweet Potato Cake

Here are some common questions we receive about making and enjoying this delicious sweet potato cake:

More Delightful Fall Dessert Recipes to Explore

• This dairy-free pumpkin pie is hands down my favorite Thanksgiving dessert! So easy, so silky, and no one will know it’s dairy-free. If you’re vegan, make my vegan pumpkin pie recipe instead.
• If you’re more of a loaf cake person, make this gluten-free pumpkin bread! So moist and perfectly spiced.
• These pumpkin blondies are moist, fudgy, and full of melty chocolate chips.
• Pumpkin cheesecake brownies are the perfect blend of pumpkin cheesecake and fudge brownies! The swirly top makes it very impressive too.
• If you don’t want to turn your oven on, try this icebox cake! Super easy to make, and fun to make with kids, too.

Thanks so much for stopping by! I hope you loved this recipe for Sweet Potato Cake with Maple Cashew Frosting as much as I do. For more mouth-watering dairy-free, gluten-free, and/or vegan dessert inspiration, make sure to follow me on Pinterest, Facebook, and Instagram. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter — I promise not to spam you!