Can mayo be used instead of eggs in spice cake?

Here's why:

* Eggs are a crucial binder: Eggs are essential in baking because they provide structure and hold the cake together. They bind the ingredients and create a cohesive batter. Mayo, while made with eggs, doesn't have the same binding properties.

* Mayo is fatty: The high fat content in mayo can make the cake greasy and dense, rather than light and airy. It will also affect the texture and flavor significantly.

* Mayo lacks the protein needed for structure: Eggs provide protein that helps the cake rise and maintain its shape. Mayo doesn't have the same amount of protein, so the cake will likely collapse.

If you need to avoid eggs:

* Use a commercial egg replacer: Many brands offer egg replacers that work well in cakes.

* Try a flaxseed "egg": Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. This mixture can be used as a substitute for one egg.

* Use applesauce: Applesauce can be used in cakes, but it will result in a slightly denser texture.

Remember, substituting ingredients in baking can be tricky. It's always best to follow a recipe closely or consult a trusted baking resource for guidance.