A vital part of baking cakes and sweets is the egg subsitute. There have been many, many alternatives suggested in my search – from flaxseed to pureed fruit.

However, I stumbled on the Free and Easy Egg replacer in my local supermarket (Waitrose) which for me was way less work than trying the other alternatives.

The standard it recommends is 1 teaspoon of powder to 2 tablespoons of water. For me, I recommend going for the ‘larger’ option suggested: 2 teaspoons of powder to 2 tablespoons of water. Don’t forget to whisk well (about a minute) until it resembles whisked egg whites (or a gloopy slime that my niece would be happy to play with). When it gets to that consistency, it’s ready to use.

When I’ve used it, along with dairy free butter, my cakes are just as fluffy as if I’ve used normal eggs and no-one notices the difference.

I will be investigating other egg replacement powders in the future, but so far, this is the one has been great.