Hi,

I am always facing a similar issue. I make eggless cakes (dates cake, cranberry orange cake, carrot cake, etc) and though it tastes delicious, the outside cooks properly and the inside remains gooey (but still cooked). I substitute sour cream or buttermilk for eggs. For 2 eggs, I would use 1/2 cup buttermilk/sour cream.

I would love your input on this.

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