gingerbread recipe

Easy guide to making your own Vegan Gingerbread House - with a base of vegan gingerbread and decorated with easy aquafaba icing.

Vegan Gingerbread House Recipe

plain flour

ginger

cinnamon

soft brown sugar

dairy-free butter, melted

icing sugar

tsp vanilla extract

Sieve the flour, cinnamon, and ginger into a bowl and stir in the brown sugar.

Pour in the melted dairy-free butter and combine everything into a thick dough with a wooden spoon.

Divide the dough into 4 parts and roll out the first part on non-stick baking parchment to about 5mm thickness. Place your gingerbread house shapes on top and cut them out of the dough. Add the leftover dough to the next quarter and continue until you have cut 2 of all shapes required. Bake in the preheated oven at 180C for 8-9 minutes, then remove and allow for all parts to cool down and harden for at least an hour.

In the meantime, you can create additional gingerbread decorations for your house &#8211; roll out the dough and cut out trees, stars, gingerbread men, and co using cookie cutters. Bake them for 8-9 minutes also and allow them to cool.

Once your gingerbread is all cooled, make sure your edges are straight and carefully &#8216;shave&#8217; them with a knife if needed.

Start making your icing: Place the aquafaba in a large mixing bowl and whip it with an electric mixer for roughly 5-6 minutes or until it starts forming stiff peaks. Add in the vanilla extract and swiftly combine, then start adding your icing sugar in batches. You should aim for a thick, but smooth texture for your icing.

Transfer your icing to a large piping bag with a round nozzle and start assembling your gingerbread house: Start with the back and one sidewall. Add a thick line of icing onto the bottom of your back wall and gently place it aside without the bottom touching, whilst you add icing to the bottom and back edge of the sidewall. Place the back wall upright onto the back of your cake board, then place the sidewall upright into position with the edges touching. Gently press both walls onto the board and together, if needed use some tins to hold them in place whilst they&#8217;re drying. Add the second sidewall in the same manner and for the front add icing to the bottom edge and onto the front edges of both sidewalls. To give it extra stability, carefully squeeze icing into the inside edges of your gingerbread house. Allow for everything to set and dry for at least an hour before continuing. In the meantime, you can decorate your gingerbread cookies to use in the decoration later on!

Once all set and dry, remove the tins (if used) and assemble the roof. It&#8217;s best to have something nearby that matches the height of your sidewalls, so you can rest your roof panels on there whilst they&#8217;re drying (I used 2 large glasses and lids). Add icing onto the top edges of all walls and place your roof panels on top. Squeeze more icing into the gap onto the top and allow for the roof to set for 30 minutes, before making a careful start on your decorations &#8211; I recommend starting on the front, back and side decorations, then going to surrounding areas and leaving the roof decor for the end, so it has a little extra time to set. Be careful not to knock it in the meantime.

Get creative with your decor! You can &#8211; like me &#8211; stick to icing only, but feel free to go all out, add chocolate buttons, different colour icing, sprinkles, edible glitter, vegan smarties, marshmallows, biscuits &#8211; the options are endless!

The spicy homemade Gingerbread Loaf made with ginger, cinnamon, allspice, cloves and molasses is such a lovely treat to enjoy with coffee or tea. Drizzle with a simple vanilla glaze for a festive treat that tastes just like the holidays.

Homemade Gingerbread Loaf

all-purpose flour

sugar

baking soda

salt

allspice

cloves

(8 tablespoons) unsalted butter, melted

molasses

eggs

buttermilk

vanilla extract

confectioners' sugar

milk (more, as needed)

Adjust rack to middle of oven. Preheat oven...

Adjust rack to middle of oven. Preheat oven to 350-degrees F. Grease and flour a 9x5-inch loaf pan.

In a large mixing bowl, whisk together flour,...

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, ginger, cinnamon, allspice and ground cloves.

In a separate medium mixing bowl or large...

In a separate medium mixing bowl or large measuring cup, whisk together the melted butter and molasses until incorporated. Beat in eggs until combined, then buttermilk and vanilla extract. Beat until thoroughly combined. (Mixture may look curdled.)

Stir wet mixture into the dry ingredients until...

Stir wet mixture into the dry ingredients until combined. Do not over mix.

Pour batter into prepared pan, and bake until...

Pour batter into prepared pan, and bake until a toothpick or cake tester inserted into center of the cake comes out clean, about 50-55 minutes. The cake will just begin to pull away from the sides of the pan. Allow cake to cool in pan for 10 minutes, then turn out onto cooling rack to finish cooling.

Mix all ingredients together until smooth. Add more...

Mix all ingredients together until smooth. Add more milk or confectioners' sugar as needed for desired consistency. Drizzle cooled cake with glaze.

This recipe produces a moist and tender cake flavored with the pleasant bite of ginger spice.

Homemade Gingerbread

vegetable oil

water

Preheat oven to 350°F. Grease a 9x13 cake pan or line with parchment paper.

Mix eggs, sugar, molasses, spices, and oil with a hand mixer until well combined. Sift in flour.

Combine baking soda and 2 tablespoons water. Add to the batter and mix well. Stir in boiling water until fully combined.

Pour the batter (it will seem thin) into the prepared pan.

Bake 40- 45 minutes or until a toothpick comes out clean. Cool completely and serve with whipped cream.

Soft, squidgy and loaded with spice, our ultimate ginger loaf cake recipe makes a tempting teatime treat. The addition of black treacle adds real depth of flavour and creates the cake&#8217;s wonderful sticky exterior. If you&#8217;ve never made a ginger cake before, you&#8217;ve got to give it a go! Or take this classic bake up a notch with our date and ginger cake with a caramel glaze.  Get dozens of recipes delivered to your door every month with delicious. Magazine. See our offer to get five magazines for £5. &nbsp;

The ultimate ginger loaf cake

unsalted butter, diced,

light muscovado sugar

black treacle

whole milk

free-range eggs, beaten

1½ tsp bicarbonate of soda

½ tsp mixed spice

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 1.5kg loaf tin.

Melt together the butter, sugar and treacle, stirring until the sugar has dissolved. Remove from the heat and stir in the milk. Set aside to cool until lukewarm, then beat in the eggs.

Sift the flour, bicarbonate of soda, spices and a pinch of salt into a large bowl, then make a well in the centre. Pour in the milk mixture and stir to make a smooth batter. Give the bowl a sharp rap on a work surface to get rid of any air bubbles.

Pour the batter into the tin, then bake for 45-50 minutes until a skewer comes out clean. Don’t open the door before 40 minutes has passed as your cake will almost certainly sink in the centre.

Leave to cool in the tin, then turn out. Wrap in baking paper, then cling film. Store overnight or for up to 1 week before serving.

This old-fashioned gingerbread cake is a great way to celebrate the season!  Made in just one bowl, with plenty of molasses, ginger, &amp; cinnamon.

Old-Fashioned Gingerbread

unsalted butter ((1 stick), softened)

water, (boiling)

light brown sugar, (loosely packed)

egg ((large))

baking powder

Preheat the oven to 350 degrees F, mist a 9x9-inch baking pan with non-stick spray, and line it with parchment.

Place the butter in a large mixing bowl and pour the boiling water over it.

Allow it to stand for a few minutes, then whisk together until the butter is completely melted.&nbsp;

Whisk in the brown sugar, molasses, and egg until combined.

Add the flour, ginger, cinnamon, salt, baking powder, and baking powder, stirring together until smooth.&nbsp;

Transfer the batter to the prepared pan, and bake the gingerbread for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.&nbsp;

https://www.youtube.com/watch?v=dNW1qtQQboI

This old-fashioned gingerbread cake is a great way to celebrate the season!  Made in just one bowl, with plenty of molasses, ginger, & cinnamon.

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These easy, beautiful gingerbread cookies have an enchanting lemon glaze with ginger sugar that’s so easy to make, and really gives them an icy, Christmas magic! This recipe also include 20 minutes cooling time.

Gingerbread Cookies with Lemon Glaze

unsalted butter (- softened)

brown sugar

⅔ cup unsulphured molasses

vanilla extract (- I used Beyond Good Madagascar Vanilla Extract)

all purpose flour (- and a bit more for your surface)

ground cinnamon (- ideally Saigon cinnamon)

nutmeg

lemon juice

ginger candies (- I used Pure Ginger Hard Candies)

In a large mixing bowl. Combine 10 tbsp. soft butter, ¾ cup dark brown sugar and ⅔ cup molasses. Use a hand mixer to combine well until smooth. Use a spatula to scrape down the sides when necessary. Add 1 egg and 1 tsp. vanilla extract. Continue to mix until smooth.

In a separate bowl, combine 3½ cups all purpose flour, 1 tsp. baking soda, ½ tsp. salt, 1 tbsp. ground ginger, 1 tbsp. ground cinnamon, ½ tsp. ground allspice and ½ tsp. ground nutmeg. Gradually add dry ingredients to the wet ingredients, stirring with a mixing spoon. The dough will begin to become sticky, hard and a little crumbly. I usually end up using my hands to completely combine the last bit of dry ingredients.

Separate dough into 2 parts, and either wrap each in cellophane or place them in ziplock bags. Flatten them out a bit - this will allow the dough to cool and harden faster. Refrigerate for at least 3 hours. Don’t skip the cooling step.

Preheat oven to 350 F. (177 C.). Remove dough bags one at a time - it warms very quickly, so you want to keep the other refrigerated while you roll and cut the other. On a floured surface, roll the dough to ¼-inch thick. As you roll, the dough may crack a little. Use the warmth of your fingers to smooth out cracks before cutting if the rolling pin didn’t quite roll smoothly. Use your cookie cutter to cut shapes. I used a 2 inch wide snowflake. I find it’s helpful to use a spatula to shimmy underneath the dough to lift the shape cleanly, even when the surface is well floured.

On Silpat or parchment-lined baking sheet, lay cookie shapes (you may have to bake in batches). Bake for 10 minutes. Once done, remove and cool for 5 - 10 minutes. 

Once cookies are no longer warm, stir 1 cup powdered sugar (I know it seems like a lot, but it will really melt in the lemon juice) and 2 tbsp. fresh lemon juice, until a glaze forms. Glaze cookies with a pastry brush. Refrigerate for 10 minutes.

Place 6-10 ginger candies in a food processor and process on a “chop” setting for about 3 seconds to create ginger sugar. If you don’t have a food processor, you can also place candies in a bag and use your rolling pin to grind them into sugar. Sprinkle ginger sugar evenly on cookies. Place cookies in a container with a lid. 

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Vegan Gingerbread House Recipe

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The most viewed gingerbread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Gingerbread House Recipe

Homemade Gingerbread Loaf

Homemade Gingerbread

The ultimate ginger loaf cake

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The most viewed gingerbread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine