Vegan Gingerbread House {Foreclosure}

It was a bit ambitious to attempt a vegan version of a gingerbread house, mostly because not much can impersonate the disturbingly hardening power of the egg white “royal icing” cement of tradition. Still, I had to give Vegan Dad‘s recipe a try. A fan of baking, brash haphazard decorating, planning and crafting, the challenge was very appealing. However, enthusiasm waned as the hours were mixed, rolled and baked away. Leaving my ginger home hastily constructed and, soon thereafter, collapsing.

The recipe for the dough was wonderful, chock full of spice and molasses.
The most grueling of the gingerbread process is rolling out the dough, measuring and cutting the walls and roof.
Here is the roof ready for the oven.
The flour-heavy dough hardened a great deal.
Even considering the walls of different heights, we were still optimistic at this point in the construction. Wok Man, who took a back seat to the dough prep, stepped up to the task, trying to make the most of the runny vegan icing.
After about 3 hours, our finished product was a layer cake of collapsed gingerbread walls… a gingerbread disaster! Oh well, it was a lesson in patience. Next time I will make sure to wait until the icing dries, however slow, before attaching walls.