I learned the basics of baking by watching and helping my mom in the kitchen as a child. While this was certainly a good introduction, I still used to pretty much follow baking recipes religiously when I started on my own. But now I take liberties and have even adjusted classic desserts containing eggs and dairy to ones that are suitable for vegans, with great success. This tahini cake — altered from Maria Speck's recipe 
Subtly sweet, wet and with a myriad of flavors from macerated dried culmination, vanilla, lemon juice, tahini and sesame seeds and likened by using my fine pal to a halva cake, that description suits the bill just quality, especially as he did not recognize quite what to expect when I instructed him what I became serving up. This was enjoyed for dessert, but it also makes for a completely gratifying breakfast or with a favorite cup of tea or coffee as an afternoon treat. A bonus is this is it smooth to put together and you don't want an electric powered mixer ? Just a couple of bowls, spoons and measuring implements.
Maria Speck additionally tells us that this cake is even better the day after it is made and I could simply agree. It will preserve for a great few days if tightly covered and ignored at room temperature.
Other vegan baked items to experience from Lisa's Vegetarian Kitchen:
Gluten-Free Vegan Gingerbread Muffins
Vegan Morning Glory Muffins
Classic Cornbread
Chocolate Cake with Chocolate Filling and Ganache
On the pinnacle of the studying stack: Masala Mamas: Recipes and tales from Indian women changing their groups thru food and love
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