Ask a Vegan Baker

Hi everyone! The holidays do weird things to bakers, and being vegan, at least I want to convert every seemingly incongruous recipe to my diet. Baumkuchen doesn't seem to have been veganized yet so maybe that's next. If you've never had it, it's sort of a hyper layer cake (baum=tree), whose batter is sort of a thin german pancake/crepe batter, fairly egg and yolk-heavy. You bake one layer for a short period, pour on another, bake, etc. You end up with about 20 or so layers, which is then covered in a dark chocolate ganache-style icing. Very rich, yet very subtle.

Anyway, I was hoping someone might be able to suggest the proper egg replacement? I have made challah and croissants with Ener-G. I may experiment with Matt's homemade version, and let you know, but please, any suggestions would be greatly appreciated!