I just made my first eggless cake for my MIL who is allergic to eggs. SHe wanted Lemon cake so I cheated and used a box mix with an egg subsitute.
Follow the cake mix with everything but the cake. Once it is all mixed do the following:
In a seperate bowl mix the following:
1/4 cup of applesauce
4 tbs of water
2 tbs of oil
4 tsp of baking powder
Once this is mixed measure out 1/4 per egg the recipe calls for and mix into batter.
Ok...one thing i found was it made a very moist cake but a little more fragile when fresh out of oven. It also shrank a little so that tells me it had too much liquid. I would reduce the amount of egg subsitute (or liquid) added. My second batch I added less than 3/4 of the egg sub and it worked nicely (my cake called for 3 eggs). I plan to play around more to get the exact measurements.
I hope this helps at least gives you something to work with.
Quote by @%username% on %date%
%body%