What is a natural substitute for baking powder?!

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There's no real substitute for baking powder. A natural alternative is yeast, but yeast is slower acting than baking powder.

Depending upon what you're making, you can try to rely on steam. However, the end results will be firmer and flatter.

In regards to "chemicals", everything we eat is composed of chemicals.

In regards to baking powder, consider using "single acting" baking powder instead of "double acting" baking powder. People are worried (irrational in my opinion) about the aluminum compounds in "double acting" baking soda.

You can also try baking soda and an acid (like lemon juice) to create some leavening.

Baking powder is made of natural compounds!! There is nothing 'artificial' about sodium bicarb, it's just the chemical name - in the same way that calling salt 'sodium chloride' makes it no more, nor less, chemical.

Everything is made of chemicals, including you.

If you're worried about the baking powder you'll sh*t yourself about the flour (amylose, amylopectin, gluten, cellulose, lipids), sugar (β-D- fructofuranosyl -(2→1)-α-D- glucopyranoside) and eggs (> 78 active chemicals, including phospholipids).

Just relax, and enjoy your baking.

"In times past, when chemically manufactured baking soda was not available, ash water was used instead, especially in confectionery. Wood ash is also weakly alkaline. To prepare ash water, one used a fistful of ash from the fireplace in a big pot of water. Ash from solid woods, such as the olive tree, is preferred, whereas resinous woods, like pine, cannot be used. The ash water is given a boil, then left overnight to settle. The water is then filtered through a cloth and is ready to use. Many traditional recipes call for ash water instead of baking soda, because of some unique qualities: for example, ash water dripped on hot vegetable oils congeals into a gel-like mixture."

Wikipedia

The most obvious one is yeast - most "risen" recipes can be made with it but it needs skill and practice to be successful. Another alternative is to use chilled carbonated water which will release its carbon dioxide when heated - but don't use it in recipes which contain sugar.
What's the problem with baking powder - you end up with sodium tartrate - which occurrs naturally in wine anyway (those colourless crystals if you chill it too much)

Actually, that might surprise you, but strong alcohol, vodka preferably works just as fine. For one teaspoon of baking powder you should add about 2-3 spoons of vodka.

It really works just fine, at least for me.

Hope I could help,
tokotka.

my own experience

Natural and organic foods are composed of chemicals as well.

a base made of hydroxide ions