While looking for alternatives online to substitute eggs (my son is allergic to eggs), I found this prodct called Ener-G. Has anybody used this product before in baking? I am not a fan of egg-free cakes.. they seem loose moisture and texture, so am wondering if there are substitues for eggs for people with allergies.

Actually, the brand is Ener-G - they make lots of other stuff, including bread and I couldn't even tell you what else.

The egg replacer they make, though, I've used many times. Works great, except anything chocolate I've made tends to turn out a little on the oily side, and a bit crunchy around the edges. No problems with anything else, though!