Ener-G 16oz Egg-Free Vegan Baking Mix for Deliciously Moist and Flavorful Cakes, Cookies, and More

Amazon Customer: I was trying to make macarons with these. I make macarons with egg whites all the time and they come out great. I wanted to create a vegan meringue to use for the macarons and this egg replacement didn't get the job done. The egg replacement definitely foam up and you can get soft peaks but I couldn't get stiff peaks (and I let my kitchen aid whisk it for like 15 min on mid-high and I tried 5 different ratios of sugar, egg replacer, and cream of tartar, nothing worked). I'm no professional baker so maybe I'm doing something wrong but I couldn't use my regular macarons recipes and just swap out the egg whites and get the macarons to work. These might be great for other bakes, I haven't experimented with them enough to comment

United States on Oct 09, 2023

carla cpple: It’s ok as reading the ingredients all it is is flaxseed powder I could of made this myself DA!

United States on Jul 20, 2023

CC: I’ve been using this for decades. I had to learn that not all non vegan baking recipes can be veganized. This works really well in replacing baked goods that the original recipe calls for 4 eggs or less. If the non vegan recipe calls for 5 or more eggs then it is very dependent in the eggs and may not hold up well.

United States on Jul 04, 2023

GMD: Works well in recipes as an egg replacement option.

United States on May 29, 2023

Albian Books: I have used this product for years to substitute for eggs in all kinds of recipes, e.g chickpea flour waffles, coconut flour muffins. It has good binding properties and no obvious taste. It is easy to mix.

United Kingdom on Mar 05, 2021

cherry b: Good fryer, however it only cooks small pieces at a time, and not easy to empty and clea.

United Kingdom on Jul 11, 2020

Kejal patel: AMAZING PRODUCT

Canada on May 04, 2020

Rachael Robins: Still experiencing with this, but so far so good.

United Kingdom on Oct 29, 2019

Maryann: I had tried several different brands and find this one works the best when following the written instruction and used as the last ingredient when baking. It does a super job, even in pancakes and French toasts.

Canada on Jan 21, 2019

Heather HW.: On the box it states it doesn't work well with most boxed mixes but I used it just fine! For cupcakes I used it with Betty Crocker's Devil's Food Cake mix with success. Some tips: 1) Mix all the ingredients before adding this. It should be the last thing added at the end, mixed in, then immediately put what you're baking in the oven. 2) When it gives you the ratio of mix to water, I added just a tiny bit extra...like 1/2 tsp. 3) When mixing it to the water, use WARM water and remember to mix it with the water in a separate bowl until the lumps come out before adding it to your batter. It will be thick and a bit frothy. 4) Keep in mind eggs would normally add substance and structure to what you bake so without the eggs the end product is super light and airy....a little too much so at time. I personally recommend adding a little fruit/veggie to the batter to add substance and nutrition. (Black beans or zucchini for chocolate, apple or pumpkin for a spice bread, beets to a red velvet cake, cherry pie filling, etc.)5) What you're making won't rise much with this so fill your cake/cupcake tins a little bit more than you would if you weren't using this product....until you get a feel...

United States on Dec 16, 2012