What will replace commercial egg-substitue for cake mix?

There's no single "replacement" for commercial egg substitute, as different substitutes excel in different areas. It really depends on your baking goals and what you're looking for:

For Vegan Cakes:

* Flaxseed "Egg": Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes. This provides the structure and moisture that eggs do, and is a popular vegan substitute.

* Chia Seed "Egg": Similar to flaxseed, but uses chia seeds instead. 1 tablespoon chia seeds with 3 tablespoons water creates a "gel" that acts like an egg.

* Commercial Vegan Egg Substitutes: Brands like "Just Egg" and "Follow Your Heart" offer convenient, pre-made alternatives that work well in cakes.

For Cakes that Need Specific Properties:

* Applesauce: Adds moisture and a bit of sweetness. Works best in dense cakes like banana bread.

* Mashed Banana: Similar to applesauce, but adds more sweetness and a hint of banana flavor.

* Yogurt: Adds moisture, tang, and richness, especially good for cakes with a citrus flavor.

* Silken Tofu: A good source of moisture and protein, but can make the cake a bit denser.

For Cakes that Need Texture:

* Aquafaba: The liquid from canned chickpeas. It whips up into a foam that acts as a binder and leavening agent, similar to egg whites.

* Oil: Adds moisture and tenderness. You'll likely need to adjust the liquid in the recipe.

* Baking Powder: Helps create lift and a light texture, but won't replace the binding properties of eggs.

Important Considerations:

* Flavor: Some substitutes, like applesauce, can add a subtle flavor to your cake. Consider this if you want a neutral flavor.

* Texture: Each substitute will affect the texture differently. Experiment to see what works best for your desired outcome.

* Recipe Adjustments: Always adjust the liquid and/or other ingredients in your cake recipe when using substitutes to ensure the correct consistency.

Ultimately, the best replacement for commercial egg substitute depends on the specific needs of your cake recipe and your desired outcome.