The EnerG could be the problem. Now, all I did was quickly skim through the recipe, but unless the directions say specifically *not* to reconstitute it (which is something new to me), I would mix it with water according to the instructions on the packaging. Then measure out (in liquid form) whatever amount the recipe calls for. I've never had a problem with EnerG, whether I was using a recipe that was intentionally written to be vegan, or a traditional recipe that I converted to be vegan myself.
Also: I've used rice, almond, soy, etc. milks in recipes and have never really noticed a difference in texture/stability of my baked goods.