My friend Natalie works in a coffee shop in Monterey creating the most yummy vegan baked goods you can imagine!  Vegan means no dairy, and no eggs, which can be a challenge in baked goods.  But luckily for us, there are many alternatives, and these alternatives are not only good, they are good for us!  Soy milk, rice milk, or almond milk is most often used in place of regular milk, and the measurements are the same.  To replace eggs, here are some suggestions:

-Soy Yogurt.  ¼ cup soy yogurt = 1 egg.  Use plain yogurt, or for a sweeter taste, vanilla yogurt.  This substitution works best in breads, muffins, and cakes.

-Extra Firm Silken Tofu.  Use a blender to mix the tofu with a splash of soy milk until it is smooth and creamy.  ¼ cup blended tofu = 1 egg.  This works best with dense cakes and brownies.

-Bananas.  ½ well mashed banana = 1 egg.  Keeps your baked goods nice and moist, but does leave the banana flavor.  Works best in breads, muffins, cakes or pancakes.

-Egg Replacer.  There are some various brands, one is “Ener-G!”  1 ½ Tablespoon egg replacer well mixed with 2 Tablespoons water = 1 egg.  This works best in cookies, or items that you want to get crispy.

-Flaxseeds.  Finely grind the seeds, or have them pre-ground and keep them in the freezer as they are highly perishable.  Flaxseeds are a great source of omega-3s.  1 Tablespoon flaxseeds beaten together with 3 tablespoons water = 1 egg.  Flaxseeds have a very earthy taste, so they work best in whole grain items like oatmeal cookies.  

Vegan Cappuccino Cupcakes recipe:https://www.coffeytalk.com/vegan-cappuccino-cupcakes/