<<Disclaimer: Verify this information before applying it to your situation.>>

I have always used an egg substitute successfully in my cake, cookie and
muffin recipes, specifically gelatin, and the the powdered egg
substitute.  My question is, can one use a gelatin substitute for eggs
in a flourless cake or torte? Or is there another egg substitue that
would work?  I am allergic to egg and egg whites and flax seed.

Thank you in advance for any and all responses.

Candice in California