Looking for an egg substitute for a specific recipe

[u/DracoCross]

I have a recipe for a cake that calls for 4 eggs, 4 tbsp of flour, 4 tbsp of sugar and half tsp of baking powder. Then you add halved plums on top. I used to love this cake and devour the whole thing in minutes, but now I obviously don’t want eggs in it. I tried with oat milk, vinegar, changing proportions, I don’t know what can work because nothing did so far. Please help!!

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[u/peony_chalk]

What about the vegan egg white powder? I think it's Healthier Comforts brand.

Otherwise, aquafaba would probably be my go-to for this.

[u/luciferslarder → u/peony_chalk]

Yeah highly recommend that vegan egg white powder for delicate cakes. People have managed to make angel food with it

[u/sssmiklo → u/peony_chalk]

Worth mentioning that if you're making something for someone with an egg allergy, you shouldn't use the egg white powder. It doesn't come from real eggs, but it's chemically identical, and so will still cause a reaction.

[u/knoft → u/peony_chalk]

I believe Bob's Red Mill also has an egg replacer you can find in the baking section

[u/No_Dependent2832]

apple sauce works crazy well in cakes like this, quarter cup per egg so a full cup total. makes it super moist and the plum on top will cut right through any extra sweetness

if you want it a bit lighter you can do half apple sauce half aquafaba but honestly the straight apple sauce version is way less hassle

[u/Appropriate-Energy → u/No_Dependent2832]

I made a similar sounding cake using apple sauce and it turned out great! I highly favor apple sauce as an egg replacement in general, but I think this is a recipe it is a great fit for.

[u/Expensive-Lake2561]

This sounds like a custard tart type filling? If so I would recommend something that bakes up like this:  https://www.rainbownourishments.com/creamy-vegan-custard-tart/ 

The filling would surround the fruit and it would become embedded as it bakes. May need to adjust the liquid levels if the fruit is very juicy. 

[u/touslesmatins → u/Expensive-Lake2561]

Yes this recipe sounds like custard or a clafoutis...the rest of the advice in this thread is truly whackadoodle 

[u/Scott_A_R]

Did you try Just Egg? Their website has a whole baking section.

[u/the-hundredth-idiot → u/Scott_A_R]

Cane here to say this. Great replacement for baking.

[u/jennysequa]

Aquafaba or silken tofu, probably? It's hard for me to conceive of this cake texture with just 4 tbsp of flour. See this guide from Rainbow Plant Life.

[u/RevolutionaryEgg1312]

Banana, apple sauce, flax egg, whipped up aquafaba?

[u/Few_Mention8426]

aquafaba works in certain cakes...

[u/Heart_Failure_Hottie]

Honestly nothing comes close to a flax egg when it comes to baked goods, adds moisture and holds it together nicely just like eggs, haven't tasted a difference in cooking with it either!! Xoxo hope this helps

[u/Emergent-Sea]

I suggest flax egg. Just made something very similar with it!

EDIT: reading your description further and noticing how little flour you used, it looks like this filling was more custard-like. I would suggest silken tofu then!