METHOD

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.

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Photography: Con Poulos