Both these are good recipes.
If you don't have 9x13" tin, use a lamington tin. Slice the cake into two and stack the halves on top of each other to make a rectangular layer cake.

LAZY DAISY CAKE

1 1/2 c sugar
1/2 c oil
3 eggs
1 c rice or soy milk
2 ts vanilla
1 1/8 c flour
2 ts baking powder
1 ts salt
Beat sugar and oil until smooth. Beat liquids. Beat in powders.
9x13 inch pan [23x33cm]. 175oC 30 minutes

PLAIN OIL CAKE

1 1/2 c flour
3/4 c sugar
1/4 ts salt
2 ts baking powder
3/4 c rice or soy milk
2 ts vanilla
1/4 c oil
1 beaten egg

Oil 8" square pan. [20-22cm square]
Mix flour, sugar salt and baking powder. Combine liquid ingredients. Mix with dry ingredients, then beat for 2 minutes. 175oC 30 mins.

To change the flavour of either, substitute:
1. strawberry extract for vanilla and use flavoured soy milk product
2. chocolate extract for vanilla and use flavoured soy milk product
3. chocolate syrup for vanilla and part of the milk amount
4. either brush the hot cake or poke&pour the honey glaze to give the honey flavour

HONEY GLAZE

2 Tbsp honey
1/2 cup sifted confectioner's sugar plus some for dusting
1 Tbsp lemon juice

In small sauce pan over low heat, warm honey until runny, 30-45 sec. Put 1/2 cup confectioners' sugar in a small bowl and pour honey and lemon juice over sugar; stir to blend. Using a pastry brush, brush cake with glaze and let stand at room temperature until ready to serve

HONEY GLAZE

1/2 c Honey
1/2 c Fresh orange juice
1 ts Vanilla extract

Combine the honey, orange juice, and vanilla in a small saucepan over mediumlow heat and bring to a boil. Poke the cooled cake all over with a toothpick and brush liberally with the glaze.

HONEY GLAZE

1 1/2 cups honey
2 tablespoons lemon juice
1/2 cup water
1/2 teaspoon lemon zest

Boil honey, lemon juice, lemon zest and water until thick, remove from heat and drizzle over cake.