❓What can I use instead of eggs in vegetarian cakes and baking?

The best substitute depends on what role the egg plays in the recipe. For leavening (like in cakes), try a "flax egg" — 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to sit for 5 minutes — or mashed banana or applesauce. For binding (like in cookies or veggie balls), a cornstarch slurry or a bit of extra oil works well. If you need something that whips up with volume (like meringue), aquafaba is the way to go — that's the liquid from a can of chickpeas. Chilled, it whips up almost exactly like egg whites, and a lot of vegan bakers save it specifically for that purpose. There are also ready-made "egg replacer" powders on the market now — just mix with water according to the package ratio, which is an easier option if you're just starting out.