Preheat oven to 350 degrees F (176 C) and grease two small ramekins or two muffin tins (use fewer or more ramekins/tins as needed if altering batch size).
Prepare flax egg in a small bowl by combining flaxseed meal and water and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
Divide batter between greased ramekins or muffin tins (it may take up to three muffin tins, but my ramekins were large enough to fit just 2 // as original recipe is written // adjust as needed if altering batch size).