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Saturday, 1 December 2018

Easy gluten-free gingerbread house recipe

Vegan, gluten-free, wheat-free, easy.

Who else fancies packing up and moving into this gingerbread house? Look, it even comes with some friendly neighbours.. a fox and polar bear!

This gingerbread house is 100% vegan and contains only a few 'easy to find' ingredients!
I also used my own homemade, 3 ingredient royal icing which is perfect for glueing the cookies together and decorating.
I went for an all white/snowy theme, but you could always colour your royal icing and add-on sweets, chocolate or fondant details.
Get creative! 

I love adding a touch a nutmeg into gingerbread, it adds even more flavour and spice.
The spice I used was the Schwartz ground nutmeg. Perfect for adding extra flavour into your festive bakes! It also gives the cookies a beautiful, warm colour.
This gingerbread house is quick & easy to make, perfect for the whole family to get involved in making!
I mean..its not Christmas without one, is it?

Preparation- 5 minutes
Baking time- 9-10 minutes
Makes- 1 large house (Serves 10)
Level- Medium

Ingredients for the gingerbread
-165g of plain flour (I use gluten-free)
-65g of coconut oil (melted)
-1 tablespoon of ground ginger
-1 teaspoon of ground nutmeg
-4 tablespoons of blackstrap molasses

To make the gingerbread house
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, ground nutmeg 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/comes together.

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 this gingerbread houses as Christmas decorations too. 


Shop the whole 'Schwartz' range here.
 A huge thank you to Schwartz for collabing on this recipe with me!

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Holly Jade


  1. This is one stunning gingerbread house! Looks perfect!

  2. hello! the house is absolutely beautiful! i was just wondering, do the blackstrap molasses not make the actual gingerbread house taste bitter, especially considering that there is no sugar in this recipe? most recipes specify NOT to use blackstrap molasses, but regular molasses, and even those recipes add sugar. thanks in advance :)

    1. Hey, aww thankyou SO much!
      Tbh, this is one of the most delicious gingerbread's i've tried! Its not bitter at all, its just lightly spicy!
      Im sure you'll love it!
      Give it a go and let me know how you get on! x


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