I love a baking challenge. I like the idea of being able to take a favorite recipe and share it with people who have special dietary needs. Whether you're allergic to eggs or are vegan, this little combo has proven to work well for all baked goods.
(for baked goods -- per egg)
2 Tbsp liquid (I usually use coconut or rice milk)
2 Tbsp flour
1/2 Tbsp shortening
1/2 tsp baking powder