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Vegan Gingerbread House

A delightful vegan treat for the holiday season, this charming gingerbread house recipe is perfect for family gatherings and encourages creativity among all ages.
Print Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Holiday, Vegan
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Gingerbread
  • 5 cups all-purpose flour 650g - The backbone of your gingerbread, creating a sturdy base.
  • 1 teaspoon ground ginger powder Infuses the house with a warm, spicy aroma.
  • 1 teaspoon ground cinnamon Adds a comforting sweetness, capturing the essence of holiday baking.
  • 1.5 cups light brown sugar 300g - Provides necessary sweetness with a touch of molasses flavor.
  • 1 cup vegan butter, melted 250g - Ensures the dough is rich and pliable.
  • 0.5 cup aquafaba 150 ml - Acts as an egg replacement.
For the Icing
  • 7-8 cups powdered sugar 900-1000g - Essential for icing.
  • 2 teaspoons vanilla extract Enhances the overall flavor.

Method
 

Preparation
  1. Preheat your oven to 360°F (180°C).
  2. Sift the flour, cinnamon, and ginger into a large bowl.
  3. Stir in the brown sugar until combined.
  4. Pour in the melted vegan butter and mix until a thick dough forms.
  5. Split the dough into 4 parts and roll out between parchment to ¼ inch thickness.
  6. Cut out gingerbread house shapes and transfer to a baking sheet.
  7. Bake at 360°F (180°C) for 8-9 minutes and cool completely.
  8. Trim uneven edges of cooled pieces.
Icing and Assembly
  1. Whip aquafaba until stiff peaks form; add vanilla and mix in powdered sugar to a thick consistency.
  2. Assemble the house by applying icing to edges and decorating with candies.

Notes

Tips: Refrigerate dough if too soft (15-30 minutes). Use templates for guidance. Experiment with flavors and decorations.