Caramel Mud Cake | Donna Hay

Ingredients

• 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
• 1 cup (250ml) coconut cream
• ¾ cup (110g) coconut sugar
• 1 teaspoon vanilla extract