That's actually a question with a very complex answer! It really depends on what role the egg is playing in the cake. In a heavier cake (think carrot cake or banana bread), the egg is more for moisture, and flax egg does beautifully. In other cakes, the egg is used to make the cake fluffy. In these situations, flax egg doesn't work so well. There are also cakes (such as our cake pan cakes) that don't call for any egg at all, so this is always an option too! If you have questions about a specific cake recipe of ours, you can always ask in the comments on the recipe itself if it's not time-sensitive, or call our Baker's Hotline at 855-371-BAKE (2253) for a speedier and more individualized answer. Happy baking! Kat@KAF

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