For tender ones, like pound cake, I'd use cornflour or
egg replacer powder as an egg substitute.
Not exact matches
10 2/3 tablespoons margarine 2/3 cup molasses 2/3 cup sugar 1 tablespoon ground ginger 1 tablespoon cinnamon 3/4 tablespoon baking soda 1 1/2 teaspoons
egg replacer powder (such
as Ener - G ®) 2 tablespoons water 4 3/4 cups sifted all - purpose flour
Both the
powdered egg replacer and the xanthan gum can be found at regular grocery stores
as well
as natural foods stores: These two ingredients take the place of
eggs, helping the flours bind.
This
powdered egg replacer works
as a binder and
as a leavening agent so it works quite well in almost all baking recipes.
Chia seed gel is good
as an
egg replacer in my experience (for recipes with flour, not almond meal etc.), but psyllium husk
powder appears to be even better!
Another option would be to look for a vegan
egg replacer (usually sold
as a
powder) which you can find in health food stores.
Also, for people looking for
egg substitutes,
as someone who never uses
eggs (not used to them and don't like the smell / taste), I would back Amanda up on the cornstarch substitute, or I would use a ready made starch - based
egg replacer powder, which is finer and is made from a mixture of starches.
Another option would be to look for a vegan
egg replacer (usually sold
as a
powder) which you can find in health food stores.
Before aquafaba, the most prominent
egg - foam
replacers were bubble - making agents such
as baking
powder or a mixture of baking soda and vinegar, or thick bubble - retaining whole foods like applesauce, mashed bananas and ground chia seeds.