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Tofu. You can whip equal parts soft tofu with water and it bakes just like an egg. 1 oz tofu with 1 oz water equals 1 egg. If you dont whip all the lumps out you may see them in your cake because they wont desolve all the way. But tastes fine because tofu has a bland flavor.

Supposedly the gel from soaking flax seeds in warm water can be used as an egg white replacement in the case of most baked goods (e.g cakes, biscuits.) I doubt it would work in a meringue though.

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12y ago

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