Successful Gluten-Free, Vegan Dessert Bases and Cases can feel a little bit beyond reach sometimes. Especially if you are new to gluten-free baking. Subbing ‘normal’ flour for gluten-free flour doesn’t often work. Recipes without coconut are hard to find and you worry any attempt will be hit and miss. Do not worry my Top Tips For Successful Gluten-Free, Vegan Dessert Bases and Cases will help you make the best desserts out there!

Why Are Bases and Cases So Important???

Bases and cases of desserts are important as they are the container and carrier for the sweet goodness you will be treating yourself to.

That means that they need to keep their shape and form. Not go soggy. Not fall apart. They need to be gluten-free and vegan (and for me be coconut free). Plus, very importantly, they must taste good. That is a lot to ask of a dessert ‘vessel’.

However, do not fear, it is not too much to ask. I have top Successful Gluten-Free, Vegan Dessert Bases and Cases and top tips to make them work for you!

Top Tips For Successful Gluten-Free, Vegan Dessert Bases and Cases

There are a few different types of Gluten-Free, Vegan Dessert Bases and Cases. They include sweet pastry cases (that are rolled out) and crumb (or nut) bases that are pressed into a case. Both work really well and are suited to different types of dessert. They have their own special top tips!

Successful Gluten-Free, Vegan Dessert Bases and Cases – Crumb Bases

Crumb bases tend to be used with ‘cheesecake’ like desserts or set tarts. These tend to be nut based (often with dates) and chopped finely in a food processor and pressed together with an oil or fat that is solid at room temperature (often coconut oil). They are left to set in the fridge and not baked.

Recipes I adore that use this type of base include Gluten-Free, Vegan Lemon and Blueberry Cheesecake and Chocolate, Hazelnut and Raspberry Torte.

Successful Gluten-Free, Vegan Dessert Bases and Cases – Crumb Base Top Tips

#1 Use a tart tin with a REMOVABLE BASE – the tarts will be much easier to remove from the case and handle
#2 Use a filling that will SET – a wet filling will make the base soggy and risk falling apart
#3 Do NOT make the bases too sweet – the filling is the star, the case is the support
#4 Ensure the case is FULLY SET in the fridge before filling
#5 Use a FOOD PROCESSOR to break down the case ingredients as fine as possible – the processed ingredients should form a dough when pressed together between your fingers

Successful Gluten-Free, Vegan Dessert Bases and Cases – Pastry

Gluten-free, vegan pastry is a little bit different to ‘normal’ pastry. It is more crisp. That is great as it is less likely to go soggy. I tend to use sweet pasty for pies and tarts with fruit fillings or wet fillings.

I have two types of pastry; one is a Gluten-Free, Vegan Shortcrust Pastry, the other is a Sweet Almond Tart Crust. Both are super versatile and can be used interchangeably.

Recipes I LOVE using pastry cases include Pear Frangipane Tart and Gluten Free, Vegan Sweet Squash (Pumpkin) Tart.

Successful Gluten-Free, Vegan Dessert Bases and Cases – Pastry Top Tips

#1 Handle the dough as LITTLE as possible – if possible put it in the fridge for 20 minute before rolling
#2 Roll out gluten-free, vegan pastry BETWEEN TWO SHEETS OF CLINGFILM – this stops sticking and makes it easier to handle
#3 DON’T WORRY about breaks or cracks, press the pastry back together in the case
#4 PRE-BAKE the pastry case before cooling and filling – this will make it ‘waterproof’
#5 If you are making several smaller tarts instead of one large one – REDUCE THE OVEN TEMPERATURE and cooking time by a quarter

What are Your Top Tips For Successful Gluten-Free, Vegan Dessert Bases and Cases?

There are lots and lots and lots of Fabulous Gluten-Free, Vegan Breakfast Recipes out there – this is just a tiny selection of ideas. There are lots more…

What are Your Top Tips For Successful Gluten-Free, Vegan Dessert Bases and Cases? Drop a comment below or ping me on social media! 🙂