What happens if you cook a cake without any eggs?

Cooking a cake without eggs will definitely change its texture and structure. Here's what you can expect:

Texture:

* Less Rise: Eggs act as a leavening agent in cakes, helping them rise and become light and airy. Without eggs, the cake will likely be denser and less fluffy.

* More Crumbly: Eggs help to bind the ingredients together, creating a cohesive crumb. Without eggs, the cake might be more crumbly and dry.

* Less Moist: Eggs contribute to the cake's moisture. An eggless cake might be a bit drier and less moist.

Structure:

* Less Stable: Eggs provide structure to the cake, helping it hold its shape. Without eggs, the cake might be more prone to collapsing or falling apart.

Flavor:

* Subtle Change: While eggs don't contribute a strong flavor, they do add a subtle richness to cakes. An eggless cake might be slightly less flavorful.

What to do:

* Use Substitutes: There are plenty of egg substitutes you can use in cakes, like applesauce, mashed banana, or flaxseed meal. These can help to achieve a similar texture and structure.

* Adjust Recipe: You may need to adjust the recipe slightly to compensate for the lack of eggs. For example, you might need to add more flour or liquid to achieve the desired consistency.

* Be Patient: Eggless cakes might need a longer baking time to cook through properly. Check the cake with a toothpick or cake tester to ensure it's cooked through.

Overall: While it's possible to make a cake without eggs, it might not be as fluffy, moist, or stable as a traditional cake. However, with the right substitutions and adjustments, you can still create a delicious and satisfying eggless cake.