vegan birthday cake help

Any of Chloe Coscarellis recipes!--but---I've literally cut the oil in half for every cake of hers I've made! No other subs. If anyone has had a different experience with her recipes I'd like to know, but the first recipe I made was way too oily, and have compared with other vegan recipes and found from 1/3 to 1/2 the oil.

http://chefchloe.com/sweets.html

She doesn't have on with this, but I'd love to try a cake with this vegan Baileys irish creme- or frosting_
http://ohsheglows.com/2012/03/12/homemade-baileys-irish-creammade-vegan/

Hi.

I've done this red velvet recipe (http://www.food.com/recipe/red-velvet-cupcakes-with-cream-cheese-frosting-vegan-412578) many times and always a hit with the crowd. I omit the chocolate extract because can't find it and just increase the vanilla to 2.5 tsp and almond extract to 1/2 tsp. The cake always turns out moist and fluffy. It's so good that my friend who has a cupcake café asked me for the recipe because she didn't have a vegan red velvet recipe for her shop. First time she used it was for a cake so she doubled the recipe and it turned out still real moist, fluffy and yummy. I haven't tried yet but you should be able to replace the food coloring using beetroot, plenty of recipe for it online.

You could also squeeze in a ganache by using 2 parts chocolate to 1 part coconut cream. Really good too! The coconut taste and smell gets lost in the chocolate (which is good for me because not too fond of it).

Let us know what you ended up making

Google is my friend, and your friend, too. I hope this helps.

Best chocolate cake, IMO: http://www.food.com/recipe/vegan-dark-chocolate-cupcakes-with-frosting-285660