If you don't add eggs to a cake mix, it can have several effects on the final outcome of the cake:
Binding: Eggs act as a binding agent in cakes, helping to hold the ingredients together. Without eggs, the cake may have a crumbly texture and may not hold its shape well.
Moisture: Eggs contribute moisture to the cake batter, which helps create a moist and tender texture. Without eggs, the cake may turn out drier and more prone to becoming stale.
Structure and Leavening: Eggs provide structure and stability to the cake. They help create a light and airy texture by trapping air during mixing and expanding during baking. Without eggs, the cake may be denser and lack the desired rise and fluffiness.
Flavor and Color: Eggs add flavor to the cake and also contribute to its color. They help create a richer and more flavorful cake. Without eggs, the cake may be somewhat bland and have a paler appearance.
In some cases, you can find egg substitutes or alternative recipes that are specifically designed for eggless cakes. These substitutes can help replicate some of the binding, moisture, and leavening properties of eggs. However, it's important to note that the texture and flavor of the cake may still be different from a traditional cake recipe that includes eggs.