If you have dairy and egg allergies, I highly recommend the book Vegan Cupcakes Take Over the World. All of the recipes are dairy and egg free and there are some amazing flavours in it! You do have to do a bit of research to find a brand of diary free margarine that you like (we use a canola based one for baking - the olive oil based one that we usually use for everyday lends an olivey flavour).
A really good basic chocolate cake recipe is:
* 3 cups flour (680 grams)
* 2 cups sugar (450 grams)
* 6 tablespoons cocoa (100 grams)
* 2 teaspoons baking soda (10 ml)
* 1 teaspoon salt (5 ml)
* 3/4 cup vegetable oil (200 ml)
* 2 tablespoon vinegar (30 ml)
* 2 teaspoon vanilla (10 ml)
* 2 cup cold water (480 ml)
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 (180 Celsius) degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it. (Equally good made into cupcakes)
* 1/2 cup nonhydrogenated shortening
* 1/2 cup nonhydrogenated margarine
* 3 1/2 cups powdered sugar, sifted if clumpy
* 1 1/2 teaspoons vanilla extract
* 1/4 cup plain soy milk or soy creamer
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
(You can also use 1 cup of margerine rather than 1/2c plus 1/2c shortening. If you want chocolate flavour, use 3 1/4c powdered sugar and 1/3c cocoa powder. You really do have to beat it for quite a long time, otherwise it doesn't fluff up well)
Hope that helps