What can be used as a substitute for eggs and oil in cake mix?

There are several options that can be used as substitutes for eggs and oil in cake mix:

1. Applesauce: Applesauce can be used as an egg substitute in cakes and other baked goods. It adds moisture and a subtle apple flavor to the cake. Use 1/4 cup of applesauce per egg called for in the recipe.

2. Banana: Mashed banana can also be used as an egg substitute in cakes. It adds moisture and sweetness to the cake. Use 1/2 of a medium-sized banana per egg called for in the recipe.

3. Flaxseed: Ground flaxseed mixed with water can be used as an egg substitute in cakes. It provides binding properties and omega-3 fatty acids to the cake. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg called for in the recipe.

4. Vegan Butter: Vegan butter can be used as an oil substitute in cakes. It adds moisture, richness, and flavor to the cake. Use the same amount of vegan butter as oil called for in the recipe.

5. Vegetable Oil: Vegetable oil can be used as an oil substitute in cakes. It adds moisture and richness to the cake. Use the same amount of vegetable oil as oil called for in the recipe.

6. Coconut Oil: Coconut oil can be used as an oil substitute in cakes. It adds moisture, richness, and a subtle coconut flavor to the cake. Use the same amount of coconut oil as oil called for in the recipe.

7. Avocado: Mashed avocado can be used as an egg and oil substitute in cakes. It adds moisture, richness, and a subtle avocado flavor to the cake. Use 1/4 of a medium-sized avocado per egg called for in the recipe.

Remember, substituting eggs and oil in cake mix may affect the texture and flavor of the final cake, so it's important to adjust the recipe accordingly and experiment until you find the combination that works best for your desired outcome.