How does not putting eggs in a cake effect it?

- Lack structure: Eggs provide structure and act as a binder in a cake batter. The proteins in the eggs form a network that traps air bubbles and gives the cake its rise and texture. Without eggs, the cake will be more dense.

- Be more crumbly: Eggs also help to emulsify the fat and water in a cake batter, which prevents it from becoming too oily or dry. Without eggs, the cake may be more crumbly.

- Brown less: Eggs contain pigments that help to give a cake its golden brown color. Without eggs, the cake may be paler in color.

- Have a different flavor and texture: Eggs add a rich, eggy flavor to a cake. Without eggs, the flavor of the cake will be different. The texture of the cake will also be different, as it will be less spongy and more crumbly.

Some alternatives to using eggs in a cake include:

* Using a vegan egg replacer: There are many different vegan egg replacers available on the market, which can be used in place of eggs in a cake batter.

* Using applesauce: Applesauce can be used as a binder in a cake batter, and it can also add a moist, apple flavor to the cake.

* Using bananas: Bananas can also be used as a binder in a cake batter, and they can also add a sweet, banana flavor to the cake.