A vegan gingerbread house, decorated with white icing and a vegan chocolate star and truffles.

Vegan Christmas gingerbread recipe

Serves: 6-8 people

Time: 2 hours

Ingredients

Gingerbread

Toppings to decorate (suggested)

* Available at Holland & Barrett

Method

Step 1.

Heat the oven to 200C/180C fan/gas 6. Melt the butter, sugar and syrup in a pan.

Step 2.

Mix the flour, bicarbonate of soda and ground ginger into a large bowl, then stir in the coconut oil
mixture to make a stiff dough. If it won’t quite come together, add a tiny splash of water.

Step 3.

Cut out your templates Put a sheet of baking paper on a work surface and roll about one quarter of the
dough to the thickness of two £1 coins. Cut out your shapes and then slide the gingerbread, still on its
baking paper, onto a baking sheet. Repeat with remaining dough.

Step 4.

Bake all the sections for 12 mins or until firm and just a little darker at the edges. Leave to one side to
coo.

Step 5.

Put the egg whites in a bowl, sift in the icing sugar, then stir to make a thick, smooth icing. Spoon into a
piping bag with a medium nozzle. Pipe decorative features on your gingerbread people, stars or use as
a glue for your gingerbread house wall. Add additional decorative ingredients as desired.

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