Vegan Gingerbread House

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Ginger Ground

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JustIngredients Ginger Ground

HO, HO, HOpe you enjoy this plant-based gingerbread house recipe this Christmas!



190g Sugar
2tsp Ginger
1/2tsp Nutmeg
1/2tsp Cardamom
65g Molasses


255g Icing sugar
2-3tbsp Plant milk


In a mixing bowl, whisk the flour, ginger, cinnamon, nutmeg, cardamom and sea salt together and set aside.

In a separate bowl, beat the butter or coconut oil and sugar until combined. Add the molasses and the ground linseed and beat until combined.

Add the wet ingredients to the dry and combine to form a sticky dough. Round the dough into a ball, wrap in clingfilm and place in the fridge for half an hour.

Lightly flour a clean surface, line baking trays with baking paper and roll out the dough (around 1/4 inch thick) and preheat the oven to 170C.

Gently cut out two walls, two sides and two roof pieces from the dough, place onto the prepared baking trays leaving enough space between each part and bake for 15 minutes or until golden brown. Leave to cool.


Beat the aquafaba from the chickpeas in a large bowl until peaks form, gradually add the icing sugar while mixing until thick. Save 2/3 of the icing to assemble the house. Add 2 - 3 tbsp of milk to the original royal icing and beat.

Build the house using the 2/3 icing sugar and decorate with the remaining icing!

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