Preheat oven to 375 degrees F. Line rimmed baking sheet with parchment paper or reusable silicone baking mat.

In small mixing bowl or large measuring cup, combine soymilk and apple cider vinegar. The milk should clabber, or slightly curdle, making a vegan “buttermilk.” Set aside.

In large mixing bowl, add whole wheat pastry flour, spelt flour, coconut sugar, salt and baking soda. Whisk to combine. Using pastry cutter or fork, cut coconut oil into flour mixture until flour mixture is slightly coarse, with small crumbs of coconut oil throughout. Add raisins and caraway seeds and mix to combine.

Form a small well in the middle of the flour mixture and add the vegan “buttermilk.” Use hands or rubber spatula to mix until a slightly sticky dough forms. Transfer dough to a lightly floured surface and gently knead an additional 15-20 seconds. Form dough into a circle, about 8- to 9-in in diameter, and transfer to prepared baking sheet. Score the top in an X shape.

Bake for 50 minutes, or until bread is golden brown. Remove from oven and allow to cool for 10 minutes before serving. Serve with desired toppings, such as plant-based butter and/or jam.