If you don't add eggs to a cake mix, it will likely result in a less desirable cake with certain characteristics:
Texture: Eggs play a crucial role in the structure and texture of a cake. They act as a binding agent, helping to hold the cake together and provide a soft, tender crumb. Without eggs, the cake may turn out dense, crumbly, or gummy.
Leavening: Eggs also contribute to the leavening process in baking. When beaten, eggs trap air, creating tiny bubbles that expand when exposed to heat, helping the cake rise. Without this leavening effect, the cake may be flat and heavy.
Moisture: Eggs add moisture to the cake batter, ensuring the cake stays moist and doesn't become dry. Omitting eggs may result in a dry and unpleasant texture.
Flavor: Eggs add a subtle flavor to the cake, which can be missed if they are not included in the recipe.
Binding and Emulsifying: Eggs serve as a binder in the cake, helping to hold all the ingredients together. Additionally, they act as an emulsifier, helping to combine fats and liquids in the batter. Without eggs, the ingredients may not bind together properly, and the cake may have a separated or uneven consistency.
Browning: The proteins in eggs contribute to the browning of the cake's crust during baking. Without eggs, the cake may not achieve the desired golden-brown appearance.
If you want to make a cake without eggs due to dietary restrictions or preferences, you can explore egg substitutes like applesauce, mashed bananas, yogurt, buttermilk, or commercial egg replacers. Keep in mind that using egg substitutes may alter the flavor and texture of the cake, so it's essential to choose an appropriate substitute and adjust the recipe accordingly. Additionally, some specialized cake recipes are specifically designed to be eggless and may rely on alternative ingredients and techniques to achieve a satisfactory result.