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In order to create an egg-free, dairy-free and honey-free cake that would qualify as vegan, you'll need to be open to ingredients, tastes and textures you don't normally associate with a traditional cake.

So, how do you make a cake without these common ingredients? There are a number of ways to produce a delicious cake without eggs, dairy products and honey. Just open your mind and give these recipes a try.

EGGLESS, SUGARLESS CARROT CAKE
from Whole Foods for the Whole Family, La Leche League International Cookbook

Ingredients:

1/2-cup grated carrots
1-1/4 cups chopped dates
1-1/3 cups water
1 cup raisins
1/4-cup margarine (The original recipe calls for butter. Substituting a margarine made with vegetable oil qualifies it as vegan.)
1 teaspoon each ground cinnamon, cloves and nutmet
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4-teaspoon salt
1/2-cup chopped nuts

Place carrots, dates, water, raisins, butter and spices in a pan. Bring slowly to a boil and simmer for 5 minutes; cool. Meanwhile, stir together dry ingredients and add with nuts to the first mixture. Stir until blended. Pour into a well greased and floured 9" ring mold. Bake at 375-degrees Fahrenheit for 45-50 minutes. To fill a large Bundt pan, make a double recipe.

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How do you frost your cake if you're avoiding butter and milk? Here's a recipe that will satisfy vegan taste buds. It's also from the Whole Foods for the Whole Family cookbook.

ORANGE-COCONUT FROSTING

Ingredients:

1 tablespoon arrowroot or cornstarch
6 ounces orange juice concentrate, thawed
1 cup unsweetened, shredded coconut.

Stir arrowroot into concentrate. Heat until thickened, stirring constantly. Remove from heat and stir and until slightly cooled. Drizzle mixture on cake and spread. Sprinkle with coconut.

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One of my favorite cookbooks is Tofu Cookery by Louise Hagler (The Book Publishing Company, 1982). I'm not vegetarian and I don't like all tofu recipes, but I find this cookbook to have the best recipes I've come across, particularly those for entrees.

BLUEBERRY LEMON CAKE
Serves 12-14. Makes one 10" tube or bundt pan

Ingredients:

1/2-pound tofu
3/4-cup water
1/2-cup fresh lemon juice
1/2-cup vegetable oil
2-1/2 cups unbleached white flour
1-1/4 cups granulated sugar
1-1/2 teaspoons baking soda
1/2-teaspoon salt
1 cup blueberries, fresh or frozen

Preheat oven to 350-degrees Fahrenheit.

Blend tofu, water, lemon juice and oil together in a food processor.

Whisk flour, sugar, baking soda and salt together in a medium sized bowl.

Pour flour

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