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Egg substitutes in cake preparation include yogurt, mashed bananas, apple sauce, ground flaxseeds, chia seeds, vinegar with baking soda, buttermilk, and silken tofu. These alternatives are used to fulfill the functions of eggs in binding, texture, and moisture, with careful balancing to avoid unsatisfactory results. It is recommended not to replace more than two eggs per recipe and to consider ingredient integration for the best outcomes in vegan and food allergy-friendly recipes.
تنويه: هذا ملخص تم إنشاؤه بواسطة الذكاء الاصطناعي
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