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Recipe for Non-Dairy Honey Cake


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

2 c   pitted prunes, chopped
3/4 c boiling water
4 tsp vanilla (optional)

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.

Honey Cake

1 1/2 c lf soymilk
3 Tbs   lemon juice
2 c     all-purpose flour
2 tsp   baking soda
2 tsp   baking powder
1/2 tsp salt
1 pkg (10.5 oz) extra firm lite silken tofu (Mori-Nu brand)
1 3/4 c prune puree
1 1/2 c honey
1 Tbs   vanilla

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!

Alla Linetsky