Making a Vegan Creole Christmas Cake
For many years I have made the Creole Cake for Christmas. This year I need to make a vegan version, by replacing the butter and eggs. Should I use vegetable oil instead of butter, or use a vegan ‘butter’? Also, would it be better to use commercial egg replacer or something like flaxseed, both of which are mixed with water to provide the liquid volume of the eggs they replace? I really don’t want to give up on this cake as it is my absolute favourite and always a winner with family and friends.