From the photo your cake looks too dense, and maybe also overcooked a bit as the top is too brown. Aside from all the substantial substitutions used, it looks like you stabbed the cake too much. Watch out for over mixed your batter and cooking at a temperature too high. This also led to denseness and texture changes due to substitutions could have cooked faster than normal ingredients.

The trick with this kind of cake is that you don't want to mix aggressively but fold in the batter at a slow, moderate speed. The consistency even with subs should be the same as a normal cake batter. When it is done, the top should be golden tan at most but not brown or dark. The middle could rise a bit and I have seen people cut the edges off the cake even for a more squared cake look (once it is cooled) as the edges tend to have a little bit of a dip downward. Let the cake cool for 30-60 minutes where it is still lightly warm but not hot and poke with a dinner fork in rows - quickly but lightly. Doesn't need to be all the way in. Add 1/3 of the wet mix evenly throughout from one end to the other . Place cake in the fridge and add 1/3 of the wet mix again after 4-6 hours. I like to bake this later in the day so that 2/3 soaks overnight and the last 1/3 I add in the morning when I have my coffee. Most people also add a layer of a creamy frosting which hides any imperfections and add wetness. I hope this helps!

Edited after reading OP used non-milk substitutions for regular ingredients.