INGREDIENTS

INSTRUCTIONS

8 TO 10 SERVINGS DAIRY-FREE
This cake uses a wide range of spices to create a deep, heady flavor. Don't
worry if you're missing a particular spice--just use a bit more of another.
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
1/4 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
remaining 1/2 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.
PER SLICE: 219 CAL.; 5G PROT.; 4G TOTAL FAT (1G SAT. FAT); 45G CARB.; 0
CHOL.; 318MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 50
Converted by MM_Buster v2.0l.

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