vegan bakes

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 lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes.

Mine-all-mine sweet and salty chocolate cookies

grams/1¾oz plain flour (gluten free if necessary)

cocoa powder

⅛ tsp baking powder (gluten free if necessary)

⅛ tsp bicarbonate of soda

⅛ tsp fine sea salt

grams/1¾oz soft unsalted butter (or dairy-free baking block, if you want these to be vegan)

caster sugar

grams/½oz soft dark brown sugar

vanilla extract

chocolate chips

sea salt flakes

With just three store cupboard ingredients, you can make this cheap and easy vegan pastry in no time at all.

This dough provides 949 kcal, 15g protein, 116g carbohydrate (of which 1g sugars), 46g fat (of which 6g saturates), 6g fibre and 2.5g salt.

Vegan pastry 

150 grams/5½oz plain flour, plus extra for rolling

½ tsp fine sea salt

milliliters/2fl oz sunflower oil

These easy, healthy vegan flapjacks use a mixture of mashed bananas and coconut oil instead of traditional butter, but keep the classic addition of golden syrup for a bit of extra sweetness. If you’re avoiding refined sugar, swap the golden syrup for equal parts maple syrup.

Each serving provides 240 kcal, 5g protein, 29g carbohydrate (of which 14g sugars), 10g fat (of which 6g saturates), 5g fibre and 0.2g salt.

Vegan flapjacks 

ripe bananas (about 300 grams/10½oz)

golden syrup

coconut oil

100 grams/3½oz dried apricots, roughly chopped

grams/1¾oz coconut

pumpkin seeds

oats

flaky sea salt

It only takes about half an hour to get a batch of these vegan chocolate chip cookies baked – then it’s just a matter of waiting for them to cool! 

Each serving provides 203 kcal, 2g protein, 27g carbohydrate (of which 17g sugars), 10g fat (of which 3g saturates), 0.8g fibre and 0.3g salt.

Vegan chocolate chip cookies

margarine

125 grams/4½oz soft light brown sugar

grams/3½oz caster sugar

flour

½ tsp baking powder

½ tsp bicarbonate of soda

salt

dark chocolate chips

tbsp soya milk

These vegan oatmeal and raisin cookies are quick to make for a snack emergency. They are the perfect balance of chewy in the centre and crisp at the edges.

Each cookie provides 103 kcal, 1.5g protein, 16.5g carbohydrate (of which 8.5g sugars), 3.5g fat (of which 2.5g saturates), 1g fibre and 0.2g salt. 

Vegan oatmeal raisin cookies

grams/3½oz spelt, wholemeal flour

115 grams/4 ounces oatmeal, such as rolled oats

grams/1¾oz coconut oil, melted

brown sugar

grams/1¾oz sugar

tbsp aquafaba

grams/2½oz raisins (you can also use currants, snipped dried apricots

Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch.

Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt.

Vegan banana bread

bananas

100 grams/3½oz soft light brown sugar

300 grams/10½oz self-raising flour

grams/3½oz sultanas

grams/1¾oz pecan nuts, chopped (optional)

tsp ground mixed spice

tsp baking powder

150 milliliters/5fl oz sunflower oil,

Delicious soft vegan apple cinnamon buns recipe - easy to make and perfect for sharing with friends &amp; family.

Vegan Apple Cinnamon Buns Recipe

plain flour + plain flour

plant milk + 160 milliliters plant milk

yeast

caster sugar sugar

milliliters rapeseed oil

apples,

water

plant milk

pecans

In a large bowl combine the 420g plain flour, yeast, 40g sugar and salt. In a large jug combine the 160ml plant milk and rapeseed oil and set aside.

Add 40g of plain flour and 180ml plant milk to a non-stick saucepan and heat over low heat whilst continuously stirring until the mix begins to become thick and sticky, then remove from the heat. 

Create a well in the bowl with the dry ingredients and pour the contents of the jug inside. Roughly combine and slowly add in the heated sticky flour mix. Combine all ingredients with a wooden spatula and knead the dough on a lightly floured surface until soft &amp; smooth. 

Place the dough ball into a greased bowl and cover with a damp kitchen towel. Set into a warm place and leave to rise for 1 hr. 

In the meantime, peel and dice the apples and place them in a saucepan alongside with the cinnamon, water &amp; 50g sugar. Bring to a simmer until the apples have softened. Transfer to a blender &amp; blend until smooth, then pour the mix back into the saucepan over low heat to allow for the mix to thicken. 

After an hour, gently knead the dough for 1 minute before rolling it out to 0.5-1cm thickness. Spread the apple cinnamon paste on top, then use a sharp knife to cut into strips. Carefully roll up each strip and place them upright onto a lined baking tray. Cover again for 45 minutes and preheat the oven to 190C in the meantime. 

Bake for 15-20 minutes or until the buns turn lightly golden. Allow for the buns to cool for 30 minutes before removing them from the tray. Combine a little icing sugar with a little plant milk and stir it up until you get a thick but smooth paste. Drizzle on top of the buns, sprinkle over a few toasted pecans and allow to set for about an hour. Enjoy right away or keep in an airtight container for up to 5 days. 

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Vegan Gingerbread House Recipe

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Top 8 vegan bakes recipes from across the web

The most viewed vegan bakes 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

Mine-all-mine sweet and salty choco...

Vegan pastry

Vegan flapjacks

Vegan chocolate chip cookies

Vegan oatmeal raisin cookies

Vegan banana bread

Vegan Apple Cinnamon Buns Recipe

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