Vegan Carrot Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. (5 minutes)

Recipe View 5 mins In a large bowl, whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt until thoroughly blended. Set aside. (5 minutes)

Recipe View 2 mins In a separate mixing bowl, pour the hot water and sprinkle in the flax meal. Stir for about a minute until the flax begins to absorb the water and the mixture thickens slightly. (2 minutes)

Recipe View 5 mins Add the brown sugar and vanilla extract to the flax mixture and stir until the sugar has dissolved. Then, gently fold in the dried currants, grated carrots, and slivered almonds. (5 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, mixing until just moistened. Be careful not to overmix; a few lumps are okay. (5 minutes)

Recipe View 2 mins Pour the batter into the prepared baking pan and spread evenly. (2 minutes)

Recipe View 35 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30-35 minutes. Start checking at 30 minutes to prevent overbaking.

Recipe View 10 mins Cool the cake in the pan for 10 minutes before carefully removing it to a wire rack to cool completely.