ImageWhen baking, my first source for recipes is always the Joy of Cooking, however, given the long list of ingredients that I have to work without to accomodate everyone’s allergies, no recipe is ever as is.  One of the toughest for substitution is egg, especially in cakes.  So I’ve done quite a bit of research on egg substitutes.
I really like Ener-G Egg Replacer or Potato Milk
, but both contain potato and my youngest is allergic.
Applesauce has also worked well for me, but yet again youngest can’t have it.
Milk is also good but the only milk everyone in my house can drink is rice, and rice milk is not a great egg substitute.
So here is my top 10 list of egg replacers (equivalent is per egg):
  1. Ener-G Egg Replacer
  2. Milk (Cow, Goat, Soy, Potato) (150 ml per egg)
    Condensed milk works too – use a half-tin condensed milk for every 2.5 cups of flour in the recipe
  3. Bananas (1 banana per egg)
  4. Applesauce (created a dense and moist cake) (2 big tbsp)
  5. Egg Beaters
  6. Soy/Tofu  (1 big tablespoon soya powder w/2 tbsp water or 1/4 cup tofu)
  7. Arrowroot Powder (2 big tbsp)
  8. Potato Starch (2 big tbsp)
  9. Flaxseed   (1-2 tbsp ground flaxseed with 1 tbsp water heat until turns into egg like consistency)
  10. Corn Starch (2 tbsp)

I have found that mixing and matching often works well.  I just made a cake that called for 3 eggs, instead, I added two bananas and 2 tbsp of arrowroot powder. The cake came out beautifully!

Good Luck! Happy Baking!