| There's something called Ener-G egg substitute that's vegan, that might work, but in my experience the cake won't look or taste like the cake you're used to, so be prepared. It can still be really good but it'll be a little different. If you use silken tofu in a cake recipe, your son wouldn't have a clue it's even there -- tofu is pretty flavorless. He may not like to eat it as a separate item in a dish, but blended in it's unnoticeable. I used it in a pumpkin pie once instead of eggs and cream and no one knew the difference. But I understand if you don't want to do that. If you have a chance, visit a bookstore or library and look at the vegan cookbooks (the vegetarian cookbooks will mostly use eggs) and their cake recipes. You should be able to find something there. There's also lots on the web. I'm including a link below that talks about baking eggless cakes and also has some recipes. And here's a link to copy and paste into your browser, it has several recipes: http://members.terracom.net/~dorothea/cakes.html and I haven't tried this but it got great reviews, and if you don't want to buy soy milk you can use regular milk.
Rich Chocolate Cake Well the name says it all. This is the richest chocolate cake around. To make it a 2 layer cake, multiply the ingredients by one half and divide into 2 seperate springform pans. If you don't have springform pans, cover the bottoms in parchment paper or it will stick.
Equipment:
springform pans, 2 good sized bowls, a wisk, saucepan Ingredients
3/4 cup whole wheat pastry flour
1 cup all purp unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup good cocoa powder
1/2 teaspoon salt
1 cup plain soymilk
1/2 cup canola oil
1 1/2 cups pure maple syrup
1 teaspoon apple cider vinegar
2 teaspoons vanilla Directions
Preheat oven to 350 F. Spray a 9 inch springform pan with non stick cooking spray. Sift together flours and baking powder and baking soda. In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat. Combine the other liquid ingredients in a bowl and whisk well. Add the cocoa mixture and combine. Add the wet ingredients to the dry. Pour batter into prepared pan, bake at 350 F for 25 minutes until a toothpick or butter knife comes out clean. Let cool completely and frost with your favorite frosting. | 
