Eggless baking used to be seen as a compromise, but that's changed. With the right ratios of yogurt, buttermilk, or flax, eggless cakes turn out just as moist and tender as traditional ones — sometimes better, since they hold moisture longer. It's also become the easiest way to bake for mixed gatherings, where dietary preferences vary from guest to guest. In our Cake Class, eggless techniques aren't treated as an afterthought; they're taught alongside classic methods from day one. Students are often surprised at how forgiving eggless batters are, making them a great starting point for anyone nervous about baking from scratch.