• Grease and flour Bundt pan very well. Preheat oven to 350°F.
• On medium speed, beat oil, eggs, sugar, and honey until creamy.
• Add baking soda, baking powder, cinnamon, and salt, and lastly, the vanilla. Beat together briefly.
• On low speed, add half the flour, followed by half of the beer, beat, mixing well after each addition, scraping the bowl as necessary to incorporate the ingredients into the batter. Repeat with remaining halves of flour and beer.
• Pour batter into prepared pan; bake for 40-45 minutes, until toothpick inserted in center of cake comes out dry.
• Place cake on wire rack. Cool 15 minutes. Run thin spatula or plastic knife carefully around top of rim to begin to gently separate the cake from the sides of the pan. Place second wire rack upside down over cake, and wearing oven mitts, invert the cake so that it is now upside down on the second cake rack. Cool ten minutes, then carefully lift and remove cake pan. Cool cake completely before glazing.

For the glaze:

• Mix all glaze ingredients in a small bowl, adding soy milk and lemon juice as necessary to get a medium glaze that is thick but still pourable. Drizzle decoratively over cake. Allow cake to dry before slicing and serving.

To store:

• Cake may be frozen, double-wrapped, with or without the glaze.