This is another late one, but I hope it might still help! I also just saw your post. My daughter has had multiple food allergies as an infant. After a lot of searching for a recipe that actually tasted like "real cake" for her 1st birthday, these are my favorites:
No-egg Wonder Cake (chocolate) - http://southernfood.about.com/od/chocolatecakes/r/bl40212r.htm
The only thing I do different is that instead of sifting the dry ingred., and then adding the other ingred. to them, I cream together the shortening and sugar, then add the other wet ingred. After that I gradually add the dry ingred. that have been sifted together.
No-egg lemon cake (this is one that I adapted myself from the recipe above).
2 cup cake flour
1 tsp baking soda
1/2 tsp salt
1/3 cup shortening
1 cup sugar
1 tsp vanilla
zest of 1 lemon
2 Tbsp lemon juice
1 cup cold water
I mix this together same as above - sift the 1st 3 ingred. toghether. Mix together the other things until well blended, then gradually add dry ingred.
I get about 3 cups of batter from either recipe. Another thing that I have noticed is that if you have one of those egg-free recipes that turns out all dense and gummy, and it doesn't already have vinegar in it, you can try adding a little vinegar and sometimes this helps. Sometimes I also put in a little extra baking powder or baking soda. (I plan to try this today with a DH mix. I will let you know how it goes) The action of the vinegar and baking pwdr/soda together help it to rise and reduce that yucky denseness. Same principle for the lemon cake, I just used the lemon juice (also acidic) instead of vinegar. I made this for my daughter's birthday, and my family could not believe it was egg (and dairy) free! I hope this helps you!
Also, beccakelly, I can't wait to try your white cake recipe, too!