I just read your comment and I am curious did you make the recipe or are you just going off visual assumption?? I suggested the readers use different baking pans in the blog post if they liked. I just choose to use a shallow loaf pan (by the way). As the recipe developer for Savvy Naturalista I actually made this recipe numerous of times before I photographed it and posted it on the site. No the cake is not under cooked it is done completely. I am assuming you would know as a professional baker and wedding cake specialist. When working with sugar substitutes instead of real sugar which is in not in this recipe by the way. The texture of your baked goods changes dramatically. When baking with sugar subs it’s a different ball game completely. Some baked goods may not rise, some are moist and some may not be fluffy. I know you have worked with sugar subs for your diabetic customers who have wedding or in your cakes. However if you have not than I suggest you try working with sugar subs..
Happy Sugar Sub Baking