Best Egg Substitutes for Baking

I tested 8 different egg substitutes in a simple vanilla cake to find out which one actually works. The eight I tested were: flax, chia, aquafaba (chickpea liquid), banana, applesauce, greek yogurt, silken tofu (this is a different product than regular tofu), and Bob's Red Mill Egg Replacer.

I baked and scored each version based on rise, texture, flavor, and ease of use. And also "crumb" - which is the texture of the insides or what you see when you bite it or cut into it (light, airy, moist, dry, tight, loose). And for clarity sake all the cupcakes had a decent crumb (moist, not airy), but it was just very different than the one with the egg (which I thought had a great crumb (moist and light/airy). I explain what I mean more in the video.

If you're baking without eggs—by choice or necessity—this is the breakdown I wish I had because if you were like me you saw the image circulating around the internet of possible alternatives you could use, but now you know what you expect. Please consider liking, comment, and even subscribing. If you liked this video I will follow up with Part 2 and 3 cookie and pancake edition.
Recipe and substitutions below.

Vanilla Cake Recipe (1 batch):
180g all-purpose flour
150g granulated sugar
2 tsp baking powder
1/4 tsp salt
180ml milk
80ml neutral oil
1 large egg (or substitute)
1 1/2 tsp vanilla extract

Egg Substitutes (for 1 egg):
1 tbsp flaxseed meal + 3 tbsp water
1 tbsp chia seeds + 3 tbsp water
3 tbsp aquafaba (chickpea brine)
1/4 cup (60g) unsweetened applesauce
1/4 cup (60g) mashed banana
1/4 cup (60g) plain Greek yogurt
1/4 cup (60g) blended silken tofu
1 tbsp Bob’s Red Mill Egg Replacer + 2 tbsp water