If you're looking to make a chocolate truffle cake without eggs, there are several effective substitutes that can maintain the cake's rich texture and moisture. Here are some popular egg substitutes for chocolate truffle cake: 1. Applesauce Quantity: Use 1/4 cup of unsweetened applesauce per egg. Notes: Applesauce adds moisture and a slight sweetness. It is perfect for maintaining the cake’s moisture. 2. Mashed Bananas Quantity: Use 1/4 cup of mashed ripe banana per egg. Notes: It adds moisture and a subtle banana flavor. It is used for binding and sweetness. eg quickbreads or tea cakes. 3. Yogurt or Buttermilk Quantity: Use 1/4 cup of yogurt or buttermilk per egg. Notes: Yogurt is known to add moisture and richness. It is best to choose plain, unsweetened yogurt or buttermilk for best results. 4. Silken Tofu Quantity: Use 1/4 cup of blended silken tofu per egg. Notes: Tofu creates a dense and moist texture. Blend until smooth before adding to the batter. 5. Flaxseed Meal Quantity: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. Let it sit for a few minutes until it becomes gelatinous. Notes: Flaxseed egg acts as a binder and adds a slightly nutty flavor. It is considered ideal for vegan baking or to be used in cookies or brownies. 6. Chia Seeds Quantity: Mix 1 tablespoon of chia seeds with 3 tablespoons of water per egg. Let it sit for a few minutes until it forms a gel. Notes: Similar to flaxseed meal, it acts as a binder and adds a slight crunch. 7. Commercial Egg Replacers Quantity: Follow the instructions on the package (typically 1.5 teaspoons of egg replacer mixed with 2 tablespoons of water per egg). Notes: Designed specifically to replace eggs and usually work well in most recipes.