Preheat oven to 350°F/175°C. Line a muffin pan with cupcake papers. See notes for 9x13 cake pan option.
In a small bowl stir together the egg replacer with 6 tablespoons of warm water. Set aside
Stir it together and set it aside.
In a mixing bowl, add the water, vegetable oil, applesauce, sugar, and egg replacer.
Mix by hand or with an electric mixer on low speed until well combined.
Add the cake mix.
Pour in the flour.
Add the baking powder.
Mix on medium speed for one minute.
Scrape down the sides of the bowl, then beat on high for another minute.
Spoon the cake batter into prepared cupcake papers. Bake in heated oven 15 to 18 minutes, until done.
For Sheet Cake: Pour the batter into a prepared 9x13 cake pan and bake for 30 to 32 minutes, until golden around the edges.
Let the cupcakes or cake cool completely before frosting.