Yes, you can bake cakes and brownies without using eggs. Eggs typically serve as a binding agent and provide moisture and structure to baked goods. However, there are several egg substitutes that you can use to achieve similar results:
Applesauce: Unsweetened applesauce works well as an egg substitute in recipes. Use 1/4 cup of applesauce per egg.
Mashed bananas: Mashed ripe bananas add moisture and act as a binder. Use 1/4 to 1/3 cup of mashed banana per egg.
Yogurt or buttermilk: Yogurt or buttermilk can replace eggs in some recipes. Use 1/4 cup of yogurt or buttermilk per egg.
Silken tofu: Blend silken tofu until smooth and use 1/4 cup of blended tofu per egg.
Vinegar and baking soda: Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda to replace one egg. This combination creates carbon dioxide, which helps with leavening.
Commercial egg replacers: There are various commercial egg replacers available in stores that work well in baking.
When using egg substitutes, keep in mind that the texture and taste of the final product might be slightly different from the version made with eggs. Additionally, some recipes may require a bit of experimentation to find the best egg substitute that suits your preferences.
For vegan baking or for people with egg allergies, these egg substitutes can be a great alternative to achieve delicious cakes and brownies. Just be sure to follow the recipe instructions and use the recommended egg replacement for the best results.