Note that using the baking soda and vinegar substitution noticeably affects flavor if you are substituting more than one egg Randi Gollin is a freelance food writer and editor who has been covering food travel and fashion for over 75 years Tofu chia or flax are not optimal as they may produce a dense heavy cake If you use flax seed let it sit and thicken in the water before combining it https://wm-lend.ru the other ingredients But this substitution works well with lemon or other fruity cakes Corn starch combines with water but combine flour with fatty ingredients to avoid lumps An excess of baking soda imparts a slightly soapy salty flavor while vinegar is sour and sharp Corn starch or flour also work Freshly ground flaxseed can enhance the texture and binding properties of your baked goods compared to pre ground flaxseed meal When substituting flaxseed for eggs grind the flaxseeds fresh if possible