Spice Cake Recipe | Vegetarian Times Skip to main content

Spice Cake

Don’t worry if you’re missing a particular spice–just use a bit more of another.

Ingredients: 

Ingredients: 

Ingredient Line: 
½ cup currants
Ingredient Line: 
1 cup unsweetened shredded coconut
Ingredient Line: 
1 Tbs. flaxseeds
Ingredient Line: 
¾ cup soy milk
Ingredient Line: 
¾ cup whole-wheat pastry flour
Ingredient Line: 
¾ cup unbleached white flour
Ingredient Line: 
1 ½ tsp. baking powder
Ingredient Line: 
1 tsp. baking soda
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
2 tsp. ground cinnamon
Ingredient Line: 
½ tsp. ground allspice
Ingredient Line: 
½ tsp. ground nutmeg
Ingredient Line: 
½ tsp. ground cardamom
Ingredient Line: 
¼ tsp. ground cloves
Ingredient Line: 
¼ tsp. ground ginger
Ingredient Line: 
¼ tsp. dry mustard
Ingredient Line: 
½ cup maple syrup
Ingredient Line: 
6 Tbs. canola oil
Ingredient Line: 
1 Tbs. vanilla extract
Ingredient Line: 
2 tsp. cider vinegar

Instructions: 

  1. 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.
  2. 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.
  3. Meanwhile, in large bowl, sift both flours, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, cardamom, cloves, ginger and mustard. Stir in coconut.
  4. To mixture in blender, add maple syrup, oil, vanilla extract, vinegar and re-maining 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.
  5. 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.

Nutrition Information: 

Calories: 
219
Protein: 
5 g
Total Fat: 
4 g
Saturated Fat: 
1 g
Carbohydrates: 
45 g
Cholesterol: 
mg
Sodium: 
318 mg
Fiber: 
3 g
Sugar: 
g
Yield: 
8 to 10 servings