caramel mud cake
- 2 eggs
- 1⅓ cups (335g) plain thick yoghurt
- ⅓ cup (80ml) grapeseed oil
- 1 tablespoon vanilla extract
- 1¼ cups (185g) coconut sugar
- ¼ cup (55g) raw caster (superfine) sugar
- 1½ cups (180g) almond meal (ground almonds)
- ½ cup (80g) buckwheat flour
- 2 teaspoons baking powder
coconut caramel sauce
- 1 cup (250ml) coconut cream
- ¾ cup (110g) coconut sugar
- 1 teaspoon vanilla extract
- Preheat oven to 160°C (325°F). Lightly grease a 3-litre-capacity bundt tin.
- Place the eggs, yoghurt, oil, vanilla, coconut sugar and raw caster sugar in a bowl and whisk together until smooth.
- Add the almond meal, buckwheat flour and baking powder and whisk to combine.
- Pour the mixture into the prepared tin and bake for 35 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, before gently turning out onto a wire rack to cool completely.
- To make the coconut caramel sauce, place coconut cream, coconut sugar and vanilla in a large non-stick frying pan over high heat and cook for 2 minutes, stirring, until the sugar dissolves and the mixture is boiling. Cook the caramel over medium-high heat, stirring occasionally, paying close attention as it can stick to the bottom of the pan. Continue stirring for 6 minutes or until it has thickened. It should leave a trail when you run your spoon or spatula through it. Allow to cool slightly.
- Place the cake on a cake stand or plate and drizzle with coconut caramel sauce, to serve. Serves 10–12
TIP
To grease a bundt tin, brush it with melted butter and refrigerate until the butter is set.
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Photography: Con Poulos