My son is allergic to egg and I am looking for a moist egg-free cake recipe, but not chocolate. I have tried replacing recipes with egg replacers, but they have all come out a bit dry. Will anyone please share a recipe?
Thankyou so much.

I did a vegan cake last year and used egg replacer, it does not in any way replace eggs. The cake totally fell apart.

I was making chocolate cake and my mom recommended that i add some unsweetened canned pumpkin puree. It really helped. It made the cake moist and dense and did not fall apart.

Obviously this wouldn't work well for white cake but maybe you could do a spice cake and experiment with adding pumpkin puree.

I was given one by a customer whos daughter was allergic to eggs. I'll go and look in my cake orders for it BRB!

OK, here it is, I must admit I was skeptical at first, but it turned out very nicely and was yummy. I used it in a character pan and it was just enough, so it works out to be the equivalent to 1 box mix in quantity. To confirm - the evaporated milk is the stuff you use in coffee (coffee creamer in the US?), NOT the thick condensed milk in cans.

1/3 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1/2 cup milk
1 and 3/4 cups flour
pinch of salt
2 and a 1/2 teaspoons baking powder
1 teaspoon vanilla extract

Method:
Cream the butter and sugar until light & fluffy. Add the evaporated milk and thoroughly beat until the sugar is dissolved and the mixture is creamy. Sift in the flour with the salt and baking powder and mix with the milk, blending well. Bake at 350 degrees until a skewer comes out clean from the middle (at least 20mins).

The book "Vegan Cupcakes Take Over the World" has a great yellow cupcake recipe. I actually just ate some this afternooon and they were yummy!! I don't see why you couldn't make it in cake form.

My son is allergic to eggs and I use Ener G egg replacer in my cakes and in my BC icing. If you are baking a cake for someone allergic to eggs, please be aware that meringue is basically dried egg whites and can cause a reaction so you'll need an alternate recipe for your BC icing if you normally use meringue.

Their website: http://www.ener-g.com/

I've used the egg replacer with some success but found that I need to freeze the cake before torting and filling. The best luck I've had is with Cherrybrook Kitchens mix. They are expensive though so I started using the egg replacer since I need to use it all the time. But I find that I use this for cupcakes... the freezing method doesn't work very well.

http://www.cherrybrookkitchen.com/

I've gotten tons of complements about my cakes. Good luck!