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Wednesday, 6 December 2017

Simple vegan gingerbread house recipe

Vegan, gluten-free, wheat-free

I've always wanted to bake a gingerbread house. I am so excited to share this recipe with you all, it's a good'un.
This gingerbread house is simple to make, includes only 4 ingredients and is decorated with quick & easy vegan royal icing which hardens at room temperature.

These would be perfect gifts for Christmas, as a centrepiece at your festive dining table or to enjoy making and eating, they are scrumptious!! The gingerbread is perfectly spiced with ginger and has a lovely crunch, which is exactly what you want in a ginger cookie.
Pop on a Christmas film and decorate any way you like. You could add on candy canes, sweeties, vegan chocolate etc. I decided to keep it traditional with plain royal icing and a few vegan sprinkles.

Preparation- 5 minutes
Baking time- 9-10 minutes
Makes- 3 gingerbread houses
Level- Medium

Ingredients for the cookies
-165g of plain flour (I use gluten-free)
-65g of coconut oil (melted)
-1 tablespoon of ground ginger
-4 tablespoons of blackstrap molasses
-Royal icing (Get my recipe here)

Step 1- Pre-heat your oven to 180 degrees c and line a baking tray with greaseproof paper.

Step 2- In a mixing bowl, combine the plain flour, coconut oil, ground ginger and molasses. Add more flour if too wet or coconut oil if too dry.
Mix and bring together with your hands until a dough forms.

Step 3- Lay a sheet of baking paper on your work surface, place the dough on top then lay another piece of baking paper on top of the dough then roll out the dough using a rolling pin.
I use this way as its much easier and the dough doesn't stick to the worktop or rolling pin.

Step 4- Using a gingerbread house template, lay them on top of the dough and cut around the shapes.

This is the template I used. You need to cut out 2 of each shape for one gingerbread house.

Step 5- Place the cutout shapes onto the lined trays, prick with a fork and pop into the oven and bake for 9-10 minutes.
Allow to cool fully, the cookies will harden when cool.

Watch this video to see how to assemble a gingerbread house.

Step 6- After sticking the gingerbread house together, allow it to sit at room temperature for around an hour for the royal icing to harden and stick everything together.

Step 7- Decorate with royal icing. Get my recipe here.
I also added a few vegan sprinkles for a colourful touch and a dusting of snow (icing sugar).

Serve fresh or store in a sealed container out of the fridge, the royal icing will firm up at room temperature. 
You could display these gingerbread houses as Christmas decorations too. 


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Holly Jade


  1. Hi
    I absolutely love what you made! Everything is so well made and the pictures are so beautiful.
    I don’t have molasses and don’t known if I am going to find some around what can I use instead please?

  2. Hi Holly! What are the measurements of your house? The template is quite small when I click on the image and I can't tell what size the houses are supposed to be. Thanks in advance!

  3. Do you have any suggestions for a substitute for the coconut oil? My kiddo is allergic to coconut. Thanks.

  4. Hi! Is it ok to substitute the blackstrap molasses with normal molasses ?

    1. Yes, but they wont be as rich in flavour :) Enjoy ! x

  5. Hi Holly. I love your gorgeous gingerbread houses. I was googling to find some to make and yours struck me right away.
    Thank you for sharing your talent.I really love the plain white!

  6. My daughter and I just tried to make this and I'm afraid to say it didn't work out. It's so bitter, due to all the molasses, and you can't taste the ginger at all.


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