Preheat Oven. Preheat your oven to 350°F (175°C). Spray a rectangular loaf pan with non-dairy cooking spray.
Make flax eggs. Combine flax meal, plant milk, and lemon. Let the mixture sit for 5-10 minutes.
Dry Mix. In a large bowl, sift the flour, coconut sugar, baking powder, baking soda, salt, and spices. Give it a good whisk to make sure everything is well-mixed.
Wet Mix. In a separate bowl, whisk together the sweet potato puree, coconut oil, and flax eggs. Make sure it's all well combined.
Combine ingredients. Pour the wet ingredients into the dry ingredients and fold them together. Don't overmix; just make sure there are no dry spots.
Pour batter. Evenly distribute the batter into a prepared loaf pan with oil spary and flour to avoid sticking.
Bake Time. Pop them into the preheated oven and bake for 35-40 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.
Cool Down. Let the loaves cool in the pans for about 10 minutes. Then, remove them from the pan and let it cool completely on a wire rack.
Serve & Enjoy. Slice it up and serve slightly warm or at room temperature. You can even add a dollop of vegan cream cheese frosting if you're feeling fancy!