what is egg alternative for baking?!

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I've always heard applesauce was

Here's a list I got from the Vegan Society UK (although I'm an Aussie) a while ago -

1 tbsp gram (chick pea) or soya flour and 1 tbsp water
1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water
2 tbsp flour, 1/2 tbsp shortening, 1/2 tsp baking powder and 2 tsp water
50g tofu blended with the liquid portion of the recipe
1/2 large banana, mashed
50 ml white sauce

I have used the 1/2 banana, and the flour/shortening/baking power/water - both worked well.

It's not just about replacing the liquid an egg has, there are certain chemical reactions that eggs are used for in baking.

Here are some great guides that will help you substitute your meat, dessert and vitamins with their vegan counterparts! Hope these help :)

Read the first one to get your answer on egg alternatives, there are so many!

Vegan Dessert Substitutes:
http://www.onegreenplanet.org/lifestyle/sweet-creamy-and-cruelty-free-vegan-substitutes-for-desserts/
Meat Substitutes:
http://www.onegreenplanet.org/lifestyle/miss-meat-not-a-problem-a-quick-guide-to-vegan-meat-substitutes/
Vegan Vitamin Substitutes:
http://www.onegreenplanet.org/lifestyle/the-essential-vegan-supplement-guide/

http://www.onegreenplanet.org/

I would use extra virgin olive oil, tofu with almond milk and the cake should taste and look just like one that's made with eggs added. No one will be able to tell the difference I know someone who's allergic to eggs and so I have to bake egg-free for her whenever she's visiting.

Having said this, I would stay away from commercially-made egg substitutes because they usually come with all kinds of other additives with names too long to pronounce so it defeats the point of being vegetarian or trying to eat healthier.

I'm an Ener-G Egg Replacer girl. It's a mixture of starches and leaveners. You can get it at your local Whole Foods or online. It's in an ugly orangish, 70s-looking box, but the stuff lasts forever. You use 1/2 tbsp of the Replacer plus 2 tbsp water per egg, mix well, add to batter.

You can also grind 1 tbsp flax seeds and mix with 2-3 tbsp water (per egg) and let it form a goopy consistency. This is best for binding.

Or you can take 1/4 cup silken tofu, liquefy in a blender, and add to your recipe.

The best thing that I have found so far is applesauce for cakes. It makes it nice and moist and it's of course, vegan. It's 3 tbs. of applesauce per egg.

1/2 banana per egg has never failed me!

banana or apple sauce there are others i just cant remember them.