allergic to cows milk and eggs

both of my twin boys are allergic to milk and eggs, one more so then others.
I am looking for some baking recipies that have no milk or eggs in it, what can I use besides milk and eggs. they love to eat cake and pan cakes but they cant eat them now, what should i do?

If their ONLY problem is dairy and eggs, things are much better than you realize!
There’s a list of egg substitutes on this site (look in the left bar on the recipe page—somebody just posted a flax seed egg sub., and people are always using 1/4 cup applesauce in place of 1 egg) and milk can always be replaced with water, except in ice cream! Milk can also be replaced with nut milks, too. (Blend blanched almonds with water in a blender until it’s milky mush, strain, then use as you would milk. Don’t remember the amounts, MAYBE 1 part nuts to 2 parts water? I’ll try to find out.) And wheat flour rises better than most alternative flours, so things aren’t as bad as you think!
Just start substituting.
Found a recipe quickly!
http://homecooking.about.com/cs/atozfoodindex/ht/almond_milk.htm

A thought to replace ice cream—puree frozen unsweetened fruit. Ones like peaches and strawberries probably wouldn’t need any sugar added. And if sugar is needed, you can add how much YOU want them to have. I bet the whole family would enjoy it!
I think I saw a recipe which used a little honey in frozen fruit. Maybe it helps the texture.

I am allergic to eggs and milk as well, along with soy. I use rice or oat milk, I prefer oat milk for baking as it is thicker. I use an egg substitute that is tapioca and potato flour. I plan to try an egg-free, milk-free pumpkin pie by using gelatin and oak milk instead of sweetened condensed milk along with the egg substitute. I will post once I get it to work.

You are truly blessed if those are the only 2 things your sons are allergic too. You should be able to use coconut milk in some recipes, which is found in the chinese food section.
My son can eat egg whites and I’m going to try egg whites and coconut milk in my pumpkin pie this year.
Here are some suggestions for the eggs:

banana – substitute 1/2 mashed ripe banana plus 1/2 tsp. baking powder for each egg.

gelatin – To replace 1 egg: dissolve 1 TBLS. unflavored gelatin in 1 TBLS. of cold water, then add 2 TBLS. boiling water. Beat vigorously until frothy.

silken tofu – substitute 1/4 cup tofu for each egg.

1 egg = 2 TBLS. liquid + 2 TBLS. flour + 1/2 TBLS. shortening + 1/2 tsp. baking powder

cornstarch – substitute 1 TBLS. cornstarch + 3 TBLS. water for each egg call for.

fruit-based fat substitute – substitute 2 TBLS. fat substitute for each egg called for in recipe.

I forgot to mention goats milk. My son is allergic to cows milk but not goats milk Goats milk has different proteins that cows milk.
Although, my son just figured out that he is having problems with vitamin D, so now he has to cut out all things with added vitamin D, so most store-bought “milks” are out.

I made my pumpkin pie with two substitutions:
1 egg = 1-1/2 ts Ener-G Egg Replacer (potato flour and tapioca flour) + 2 Tb warm water
12 oz evaporated milk = 12 oz oat milk + 3 packages unflavored gelatin

The pies turned out good.