My eggless cakes are always on the chewy side with a baking soda taste. I dont overmix, I don't add more than 1 teaspoon of baking powder and 1/4 teaspoon baking soda for every cup of cake flour. I have tried every precaution, yet the results are unsatisfactory. Should I give up and start baking with eggs instead?

Before you give up, try these two;

https://www.mamtaskitchen.com/recipe_display.php?id=10186

https://www.mamtaskitchen.com/recipe_display.php?id=13812

Mamta