Vegan Sugar-free Gingerbread House

This Christmas I tried to make my own gingerbread house. Next time I promise I'll make it prettier, but altogether the experiment wasn't fruitless.
To be honest I didn't even bother to google how they are usually made, maybe there is a better way - I just drew a simple design and cut out walls, a base (house "floor" - a key element), and a roof from a thick paper, rolled the dough and cut the dough around the paper templates, chilled the cut-out pieces (to minimise spreading of thre dough) for 15 minutes and baked. The base was baked after the walls, which I tried on, lightly pushing them into the dough, making shallow grooves for them. It helped later to make the walls stay in place.
The roof took a bit more work - my husband made a triangle-shaped thingy from a cardboard, covered it with a piece of kitchen foil, and I placed the cut-out piece of dough on it, chilled in the fridge, and baked the whole construction, and it stayed intact.
Then I piped doors and windows with the vegan chocolate ganache, and glued everything together with the rice syrup. Then I piped little stars around seams with the ganache. As for the white cream, there was a bit of a disaster. It melted. Next time I'll use my vegan kinda perfect coconut icing, which will stay put! Finally, I dusted the roof with the powdered barley malt.

Anyway, I'm not entirely happy with this experiment, because I think the dough needs working on a bit, and the cream was not what I wanted it to be, so I won't give the recipe, because it needs further revising and practice.
Although I hope it will be ready before next Christmas :)