How to make the best vegan gingerbread house with vegan royal icing! Everything you need to know to build your own dairy free, gluten free, vegan gingerbread house for the holidays!
Vegan Gingerbread House:
- 3 1/2 cup gluten free 1-to-1 flour or all-purpose flour
- 1 1/2 cup sugar
- 2 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1 tsp sea salt
- 1 cup vegan butter or coconut oil, softened
- 1/2 cup molasses
- 4 tbsp ground flaxseed mixed with 1/3 cup water
- 2 batches vegan royal icing, divided (one for assembling, one for decorating)
- Vegan candies for decorating (check blog post for recommendations)
- 1 recipe of vegan buttercream frosting
- For the cookie template, I suggest Sally’s Baking Addiction, Sugar Geek Show, or a gingerbread house cookie cutter set.
- I also recommend baking and assembling this gingerbread house in 2 days total. Day 1 will be baking and assembling, day 2 will be decorating.
- Day 1: In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cardamom, and sea salt. Set aside.
- In a medium bowl, beat together the vegan butter or coconut oil and sugar until combined. Add in the molasses and ground flaxseed, and continue to beat until completely combined.
- Add wet ingredients into dry and combine into a stick dough. Round dough into a ball, and wrap with plastic wrap. Place the dough into the fridge and chill for 30 minutes.
- During the chilling time, you can cut out your cardboard pieces for the house.
- When the dough is chilled, lightly flour a clean surface (I suggest parchment paper so that you can easily transfer the cut pieces to a baking sheet) and rolling pin, and roll the dough out to about 1/4 inch thick (it doesn’t have to be exact!).
- Preheat the oven to 350F.
- Once your dough is ready to be rolled, roll the dough to about 1/4″ thick.
- Gently cut out two of each gingerbread house paper piece (two walls, two sides of the house, and two roof pieces) from the dough.
- Carefully move the pieces to a baking sheet and space them 1 inch apart (you may need an additional baking sheet). I suggest rolling everything on parchment paper so that you can easily transport it to the baking tray.
- Bake everything for at least 15 minutes, or until golden brown and slightly tough.
- Let cool for 15 minutes and then place into the fridge to completely chill before icing.
- Once you’re ready to assemble, make the first batch of vegan royal icing, thicker so that you can assemble the house. Make sure you have a cup for support near by and start by piping frosting onto the sides of the front of the house, as well as the bottom. The bottom frosting will be fore holding the gingerbread house in place on the plate or cake board that you choose to display it.
- Place the four sides of the house (starting with two, then building on the rest) and hold for 2-3 minutes. Place a cup or two next to the walls to make sure that it has support. Then place the house into the fridge to allow it to set for an hour.
- Next, to assemble the roof, pipe vegan royal icing onto all four sides of each roof piece.
- Gently place the roof pieces on the top of the house and lightly hold for 2-3 minutes, then place the gingerbread house into the fridge to chill. Place a small cup underneath the bottom of the roof for light support as it dries. Allow this to set overnight.
- Day 2: When the gingerbread house is set, make the next batch of royal icing. Decorate the sides of the house as well as the roof. There are many design inspirations on Pinterest. You can also use vegan candies to add some fun color to your house.
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