it took me at least a year to finish my last box of ener-g egg replacer, and now that it’s finally gone i don’t think i’ll be replacing it anytime soon. it’s helpful for veganizing recipes but i’m trying to opt for more real food these days, and ground flax seeds somehow seem more “natural” than the potato starch and tapioca powder found in egg replacers. this article  gives a really good description of how eggs behave in baked goods and why flax seeds are often such a good substitute. hint: it has something to do with mucilage.. remember that stuff?


1.5c all purpose flour
2t baking powder
1/2t salt
1t cinnamon
1/2t cloves
1/2t nutmeg
1c sugar
1/2c margarine
6T water
2T ground flax
1/2c nondairy milk
2t vanilla extract

first, prepare the flax. grind in a spice or coffee grinder (i used a magic bullet) and combine with the water in a small pot on the stove. you can either let this mixture sit for about 10 minutes until it gets goopy and eggy, or you can do what i do and heat it on the stove for 2-3 minutes until it reaches that consistency. now set that aside and cream your margarine and sugar. when that’s smooth, add the vanilla, nondairy milk and when it’s cooled a little, the flax mixture. now sift the dry ingredients straight into the bowl and mix until everything’s combined. bake for about 20 minutes at 325ºF and cool on a metal rack.


3.5-4c powdered sugar
1/2c margarine
1/4c nondairy milk
1/2t vanilla extract

you know how to do this by now. whip it all together with an electric mixer and pipe onto the cupcakes. i topped with freshly grated nutmeg and white non-pareils.


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  1. Deb says:

    pure beauty and awesomeness!

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