Has anyone ever made a delicious vegan yellow cake?

I have never made one, but if I were going to do so, I would consult with renowned vegan baking teacher, Fran Costigan. I would google her.

I have a pretty good vegan vanilla cake.....but its really butter and egg yolks that make a yellow cake "yellow". Is that what you're looking for?

Thanks Nancy, that's great information!

another post script. as butter is about 80-82% fat, 16-17% water and 1-2% milk solids, use only 13 tbsp oil & 3 tbsp water for every cup of butter in the recipe.

I don't have a recipe, but I do have two substitutions that have worked on regular recipes with excellent results. Maybe use them to adapt a tasty regular yellow cake recipe for vegan eaters:
1) for eggs, substitue silken tofu in same volume, pureed before mixing with other wet ingredients. Thus, 2 large eggs, each 2 oz, needs 4 oz silken tofu as sub.
2) for butter, use extra virgin olive oil.
P.S. I have not found a vegan substitute for milk that gives equally good results in terms of taste or texture, so I would avoid a recipe that has milk.