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Close up pile of gingerbread.
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5 from 1 vote

Vegan gingerbread

These vegan gingerbread cookies are a delicious plant-based alternative to traditional gingerbread. Perfect for making gingerbread men, stars, houses, and much more!
Prep Time1 hr
Cook Time10 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: dairy free gingerbread, egg free gingerbread, plant based gingerbread, vegan baking, vegan christmas baking, vegan dessert, vegan festive baking, vegan gingerbread men, vegan royal icing
Servings: 8 trays of gingerbread, approx.


  • Electric hand beaters or a stand mixer
  • Baking trays
  • Cookie cutters in your preferred shapes i.e. gingerbread men, stars, trees etc.
  • Rolling Pin
  • Piping bag with fine round tip for decorating or small zip lock bag



  • 3 tablespoons (15gms soy lecithin granuals
  • 1 cup (220gms) brown sugar
  • 2 sticks plus 1 tablespoon (250gms) vegan butter
  • 1 cup (250mls) golden syrupe
  • 3 & ½ flat tablespoons ground ginger
  • 2 flat teaspoons bicarb
  • 5 cups (750gms) plain flour


  • 3 tablespoons aquafaba
  • ¼ teaspoon citric acid
  • 1 & ¾ cups (280gms) powdered sugar
  • ¼ teaspoon vanilla extract


To make the vegan gingerbread

  • Preheat your oven to 355°F (180°C) (fan-forced). Grease about four oven trays with vegan butter.
  • Grid up your soy lecithin granules into a coarse powder using a small chopping bowl or mortar and pestle. Add the powder to a small bowl and add 4 teaspoons of water. Stir well and allow to sit for five minutes to thicken. 
  • Add the vegan butter and brown sugar to a large mixing bowl. Mix together, either by hand or with handheld electric beaters or stand mixer. Add the golden syrup, soy lecithin and ginger. Mix well.
  • Add the first cup of flour and bicarb and mix well. Add the remaining flour, one cup at a time, mixing well between each addition. You will need to switch to a large storng wooded spoon unless your stand mixer can handle a thick dough. The dough will become progressively harder to mix.
  • Heavily flour a clean workbench and tip the dough onto the bench. Sprinkle with more flour. Cut the dough in half and put half back into the mixing bowl.
  • Roll the dough out with a rolling pin until approximately 3 to 4 mms thick, sprinkling more flour as needed to prevent it from sticking to the rolling pin.
  • Cut the gingerbread out with the gingerbread men cookie cutters, transferring each man to a baking tray as you go, leaving about half an inch space in between each cookie.
  • Fill the trays, then bake for about ten to twelve minutes or until just starting to brown around the edges. Remove from oven and allow to cool for a few minutes, before transferring to wire rakes to cool completely.

To decorate

  • Add the aquafaba and citric acid to a bowl or stand mixer. Beat with the mixer or handheld electric mixers until well combined and just starting to froth.
  • Add the icing sugar one cup at a time and beat on low speed until combined. Add the vanilla extract if using. Turn up to medium speed and beat for about five minutes until thick, opaque and glossy.
  • Transfer to a piping bag or small zip lock bag. Cut the tip off and decorate the gingerbread, sticking the vegan candy for buttons if using. Allow to set completely before transferring to an airtight container for storage.


  • The time in the recipe is hands-on making a baking time, it does not include time for the cookies to cool completely before you can decorate them or time for the icing to set once decorated.
  • This recipe has a reasonably strong ginger taste.  If you prefer a milder flavor you can reduce the amount of ground ginger down to two and a half tablespoons. 
  • This recipe makes approximately eight trays of gingerbread cookies.  If you want to make a smaller batch you can half the gingerbread recipe and it will work just as well.
  • The vegan royal icing makes a lot of icing, however I have found this about the minimum you can make that will practically whip up, especially if using a stand mixer.