Spice Cake

== Ingredients ==
* ½ cup currants
* 1 cup unsweetened shredded coconut
* 1 tbsp flaxseeds
* ¾ cup soy milk
* ¾ cup whole-wheat pastry flour
* ¾ cup unbleached white flour
* 1½ tsp baking powder
* 1 tsp baking soda
* ½ tsp salt
* 2 tsp ground cinnamon
* ½ tsp ground allspice
* ½ tsp ground nutmeg
* ½ tsp ground cardamom
* ¼ tsp ground cloves
* ¼ tsp ground ginger
* ¼ tsp dry mustard
* ½ cup maple syrup
* 6 tbsp canola oil
* 1 tbsp vanilla extract
* 2 tsp cider vinegar
* coconut cream optional
== Directions ==
# Preheat oven to 350 °f.
# Grease 9-inch round cake pan.
# In small bowl, combine currants and enough hot water to cover; let soak 20 minutes.
# Spread coconut in small baking pan and bake until light golden brown, about 5 minutes.
# Remove from oven; maintain oven temperature.
# In coffee grinder or small food processor, grind flaxseeds.
# Transfer to blender along with ¼ cup of soy milk.
# Set mixture aside to soak.
# Meanwhile, in large bowl, sift both flours, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, cardamom, cloves, ginger and mustard.
# Stir in coconut.
# To mixture in blender, add maple syrup, oil, vanilla extract, vinegar and re-maining ½ cup soy milk and blend thoroughly.
# Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon.
# Drain currants, then stir into batter.
# Scrape batter into prepared pan, spreading evenly.
# Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 30 minutes.
# Let cool for about 10 minutes in pan.
# To remove from pan, run knife around edge of pan and turn cake out onto wire rack.
# Cool completely, then frost with coconut cream if desired.
Category:Cake Recipes
Category:Cardamom Recipes
Category:Coconut Recipes
Category:Coconut cream Recipes
Category:Coffee Recipes
Category:Currant Recipes
Category:Flax seed Recipes
Category:Maple syrup Recipes
Category:Mustard seed Recipes
Category:Nutmeg Recipes