I got this recipe from a book from Marie Orser, 'Luscious Low-Fat Desserts'. It's actually a recipe for brownies, but if you omit the cocoa and use honey as the sweetener, it will easily pass for honey cake. The key is to have really fresh baking soda (yes, it goes stale after being open for about 2 mo. And doesn't create as many air bubbles as is necessary to make the cake batter rise).

The recipe uses prune puree and low-fat silken tofu instead of fat. Makes one 9x13 pan.

Prune Puree: Pour boiling water over the prunes, stir, cover and let sit until the mixture cools. Place in food processor with vanilla and puree until smooth. Makes 2 1/2 cups and keeps refrigerated for weeks. Can be substituted 1:1 for butter or marg in baking recipes.

Preheat oven to 350F. Lightly spray a 9x13" baking spray with oil. Whisk soymilk and lemon juice together and set aside for 5 min. Sift together the next 4 ingredients in a large bowl.

Blend tofu until smooth in a food processor or blender. Add prune puree and honey and blend. Blend in 1 cup of soy 'buttermilk' and vanilla. Add tofu mixture to dry ingredients alternately with reserved 1/2 c of soy 'buttermill' and mix thoroughly.

Pour batter into prepared pan. Bake 40 min or until a toothpick inserted in the centre comes out clean (I find I need about an hour). The cake has only 14% cff!