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Vegan Gingerbread



  • 1/2 cup vegan butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 3/4 cup fancy molasses
  • 2 flax egg 1 tbsp ground flax, 3 tbsp warm water
  • 1 tbsp vanilla
  • 2 tsp baking soda
  • 1/2 tbsp ground ginger
  • 1/2 tbsp ground cinnamon
  • 1/2 tsp nutmeg
  • 3 1/2 cups all purpose flour
  • water, 1 tbsp at a time if necessary to hold dough together

Royal Icing

  • 1 can chickpeas for aquafaba, use water from a can of chickpeas
  • 1 tbsp cream of tartar
  • 1-2 2kg bags icing sugar
  • 1 tsp vanilla extract, preferably Mexican vanilla
  • bright white food color, to whiten



  1. Preheat oven to 350*F

  2. Cream butter and sugars in a mixer with the paddle attachment, then add vanilla.

  3. In a small bowl, prepare flax egg and allow to thicken for a few minutes.

  4. In a separate bowl combine all dry ingredients.

  5. Add flax egg to wet ingredients and combine well. Add molasses.

  6. Gradually add flour mixture to wet ingredients. If mixture is too sticky, add a little more flour about 1/4c at a time. If mixture is too dry, add water about 1 tbsp at a time.

  7. Transfer dough between two pieces of parchment. Cut dough, remove dough scraps and transfer parchment to a cookie sheet for baking.

  8. Repeat process for gingerbread house or cookies.

  9. Bake for 8-12 minutes or until edges are slightly darker. If your oven runs hot, start at 8 minutes!

  10. Allow to cool completely on cookie sheet before transfering.

  11. If making pieces for the house, prepare house one day prior to decorating to allow cookies to crisp and become more sturdy.

Royal Icing

  1. Open one can of chickpeas (540ml) and strain liquid. Pour liquid into a mixer with paddle attachment and add cream of tartar.

  2. Whip aquafaba on high for about 10 minutes or until mixture has quadrupled in volume and resembles a meringue.

  3. Bring speed down to stir, add vanilla, white food color and slowly add icing sugar.

  4. Mixture should be completely stiff- add water 1 tbsp at a time to create a stiff peak consistency. Your icing is ready!

  5. From here, portion out icing about 1 cup and gradually add 1/4 tsp of water until mixture is at desired consistency. Refer to Royal Icing Consistency 101 video link in post!