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1
Preheat oven to 350F.
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2
Grease 9-inch round cake pan.
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3
In small bowl, combine currants and enough hot water to cover; let soak 20 minutes.
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4
Spread coconut in small baking pan and bake until light golden brown, about 5 minutes.
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5
Remove from oven; maintain oven temperature.
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6
In coffee grinder or small food processor, grind flaxseeds.
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7
Transfer to blender along with 1/4 cup of soy milk.
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8
Set mixture aside to soak.
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9
Meanwhile, in large bowl, sift both flours, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, cardamom, cloves, ginger and mustard.
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10
Stir in coconut.
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11
To mixture in blender, add maple syrup, oil, vanilla extract, vinegar and re-maining 1/2 cup soy milk and blend thoroughly.
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12
Gradually add maple syrup mixture to flour mixture, mixing well with wooden spoon.
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13
Drain currants, then stir into batter.
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14
Scrape batter into prepared pan, spreading evenly.
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15
Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, about 30 minutes.
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16
Let cool for about 10 minutes in pan.
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17
To remove from pan, run knife around edge of pan and turn cake out onto wire rack.
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18
Cool completely, then frost with Coconut Cream if desired.
