Cake with fresh figs and caramel sauce


For batter

  • 1/2 cup of millet flour
  • 1/2 cup of buckwheat flour
  • 1/2 cup of coconut oil
  • 1/2 cup of coconut sugar
  • 2-3 fresh figs
  • 3 eggs
  • 1 tablespoon of baking soda

For caramel sauce

  • 1/4 cup of coconut sugar
  • 1/4 cup of water
  • 1/4 cup of coconut milk
  • 1/4 tablespoon of pink Himalayan salt




  • Preheat oven to 355 F (180 C).
  • Mix all wet ingredients together ( coconut oil, eggs).
  • Stiff baking soda, millet and buckwheat flour in a separate bowl, add sugar to them and whisk together.
  • Add wet ingredients to the dry and mix together.
  • Pour batter into 8inch. greased pan.
  • Cut fresh figs in halves and arrange into the pan.
  • Bake for about 30 minutes, until golden brown or toothpick comes out  clean.

caramel sauce

  • In a pan add coconut sugar and water, mix together and bring to the boil.
  • Heat the coconut milk and add gradually to the  sugar. Start with the center and mix well until well combined.
  • Heat mixture until the caramel will thicken.
  • Remove from the heat, add salt, mix and pour into the top of the baked cake.