caramel mud cake

  • 2 eggs
  • 1⅓ cups (335g) Farmers Union Greek Style Natural Yogurt
  • 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
  1. Preheat oven to 160°C (325°F). Lightly grease a 3-litre-capacity bundt tin.
  2. Place the eggs, yoghurt, oil, vanilla, coconut sugar and raw caster sugar in a bowl and whisk together until smooth.
  3. Add the almond meal, buckwheat flour and baking powder and whisk to combine.
  4. 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.
  5. 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.
  6. 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.

CLICK HERE TO WATCH THE VIDEO


Photography: Con Poulos

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox