What are your go-to vegan egg replacers for baking??
Fruit or veggie purees! 1/4 cup per egg and I always have success!
My favourites are flax or chia.3 tablespoons of water to 1 tablespoon of the ground seed.
It depends on what I'm baking but I've had most success with apple cider vinegar and baking powder. And of course, for egg whites - aquafaba (chickpea water) is a god send!
I've had good luck using 1/4 cup of unsweetened applesauce for one egg in pancakes and breads. My go-to flax egg recipe is by Minimalist Baker.
I usually use a banana or date paste or something fruity, but if for really rich recipes where I need a lot of moisture (like cake or homemade bread) non-dairy yogurt works great!