- 3 1/2 cups gluten-free 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 warm water
- 2 cups isomalt (for assembling the house and creating stained glass windows)
- 1 batch of vegan royal icing, for decorating
Directions (Day 1)
Bake and Assemble the Structure
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 sticky dough. Shape the 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 using this Free Gingerbread House Template or by using a cookie cutter set.
When the dough is chilled, lightly flour a clean surface and your rolling pin (I suggest using parchment paper so that you can easily transfer the cut pieces to a baking sheet), and roll the dough out to about 1/4 inch thick.
Using your cardboard templates, gently cut out two of each gingerbread house pieces (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. Chill the dough in the freezer while you preheat the oven to 350F.
Bake everything for at least 15 minutes, or until golden brown and slightly tough. Once done baking, immediately match and trim the respective pieces for any sides that have spread. This will ensure that your gingerbread house has even sides!
Let cool for 15 minutes, then place into the fridge to completely chill before icing.
Stained glass windows
Pour melted isomalt into the window panes of your gingerbread house while on the parchment paper. Set aside to set for 30 minutes.
Assemble the House
Melt the isomalt again either by microwave or stove top, until bubbling and clear. Make sure you have a cup for support nearby and start by pouring or brushing the melted isomalt onto the sides of the front of the house.
Place the two wall sides of the house immediately where you brushed the isomalt and hold for 2-3 minutes. Place a cup or two next to the walls to make sure that it has support until it dries. Then brush isomalt on the back side of the house, and place the backside of the house onto the walls.
Next, to assemble the roof, brush isomalt 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. Place a small cup underneath the bottom of the roof for light support as it dries. Allow this to set for 30 minutes or overnight if decorating the next day.
Directions (Day 2)
Time to Decorate
Prepare the Royal Icing
- One can’s worth of drained salt-free chickpea liquid (aquafaba)
- One package of vegan powdered sugar
In a large chilled metal bowl beat the aquafaba until soft peaks form. Now incrementally add your powdered sugar one cup at a time until it’s a thick frosting. (Slightly runny, but with form)
Spoon the icing into a piping bag and assemble!
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.
Allow the gingerbread icing to set and decorate as you’d like!