Do you really need eggs to bake a cake?

Here's why eggs are used in cakes:

* Structure: Eggs help bind the ingredients together, providing structure and preventing the cake from collapsing.

* Moisture: They add moisture to the cake, making it tender and soft.

* Richness: Eggs contribute to the richness and flavor of the cake.

* Emulsification: They help to emulsify fats and liquids, creating a smooth batter.

* Color: Eggs add color to the cake.

However, you can replace eggs with alternative ingredients like:

* Fruit purees: Applesauce, bananas, or pumpkin puree can replace eggs in some recipes.

* Flaxseed meal: Mixed with water, flaxseed meal forms a gel that can bind ingredients.

* Yogurt or buttermilk: These provide moisture and acidity, similar to eggs.

* Commercial egg replacers: These are available at most grocery stores and are designed to mimic the properties of eggs.

The specific alternative you choose will depend on the recipe and your desired outcome. Some substitutes might affect the texture and flavor of the cake, so you may need to adjust the recipe accordingly.

Ultimately, whether you need eggs to bake a cake depends on the specific recipe and your preferences. If you're looking for an egg-free option, there are plenty of alternatives available.