Yes, you can use other ingredients to make an eggless cake that will rise similarly to a cake made with powdered milk. While powdered milk can add structure and contribute to the rise of the cake, there are several other common egg substitutes and leavening agents that can achieve similar results. Here are some alternatives you can try:
Yogurt or Buttermilk: These dairy products can add moisture and acidity to the batter, which can help with the rise. Use plain, unsweetened yogurt or buttermilk as a 1:1 replacement for powdered milk.
Applesauce: Applesauce is a great egg substitute in baking. It adds moisture and helps the cake rise. Replace each egg with 1/4 cup of unsweetened applesauce.
Mashed Banana: Mashed ripe bananas can act as a binding agent and add moisture to the cake. Use 1/4 cup of mashed banana for each egg.
Carbonated Water: Carbonated water can create air bubbles in the batter, leading to a light and fluffy texture. Substitute each egg with 1/4 cup of carbonated water.
Vinegar and Baking Soda: The combination of vinegar and baking soda creates a leavening effect, similar to the reaction of baking powder. Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda and use this mixture to replace one egg.
Silken Tofu: Silken tofu can be blended and used as an egg substitute. Use 1/4 cup of blended silken tofu to replace each egg.
Commercial Egg Replacers: There are various commercial egg replacers available in stores that work well in baking. Follow the instructions on the packaging for the appropriate amount to use.
When using egg substitutes, it's essential to balance the moisture and leavening agents in the recipe. If the original recipe calls for additional liquid (e.g., water, milk), you might need to adjust the amounts when using a substitute. Also, keep in mind that each substitute might slightly alter the taste and texture of the cake, so it's a good idea to experiment and find the one that best suits your preferences.