dreamy vegan desserts
dreamy, vegan desserts

Vegan Gingerbread House

This fabulous recipe will surely compel you to attempt the much-feared Gingerbread House from scratch. It’s small enough for the family to finish in a couple of days, only just complex enough to still be fun to make from scratch, and delicious enough to make you want more!

Image gingerbread house

I’ll add a bit more just to prepare you:

  • You will need 4-5 hours in total, including 1 hour to chill the dough. If you want to get that out of the way, I suggest you make the dough ahead and chill overnight.
  • You will need a very methodical approach. This way, you won’t feel overwhelmed. You can see the images below where I demonstrate the steps.
  • The cookies will not be hard right after you take them out of the oven. A strict 12 minutes is the way to go.
  • It’s a small house! You can make all of this with only 2 cups of flour.
  • Don’t make the caramel for the windows beforehand! Make it when the cookies are baked and ready to be decorated.


Gingerbread cookies

COMBINE in medium bowl

2 cups flour, sifted

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/3 teaspoon nutmeg

1/2 teaspoon ginger

BEAT for 2 minutes

1/3 cup sugar

1 stick (113g) melted butter


1/4 cup soy milk

1/4 cup molasses

Beaten butter and sugar mixture

STIR wet mixture into dry mixture until a dough forms. Add more flour if dough is too wet, 1/2 a teaspoon at a time.

CHILL for 1 hour or overnight.

ROLL out and cut into shapes.

BAKE at 350F or 180C for 12 minutes.

Caramel Windows


1/3 cup water

2/3 cup sugar

SIMMER until thick and light golden. Use immediately.


WHISK until combined well

2 cups icing sugar

1/4 cup oatmilk

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Hi I'm Linea


I’ve been a baker for over a decade and recently switched to a more sustainable life. That change included a more ethical, healthy approach to baking.

Try out my recipes and you'll be amazed at how wonderful dairy free desserts can be!

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