<<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