Vegan Ladyfingers

This Vegan Ladyfingers Recipe is a game-changer for anyone who loves baking plant-based desserts. These light and airy sponge fingers are simply perfect for creating a vegan tiramisu recipe or even enjoying as a snack with a cup of coffee.

These homemade vegan ladyfingers are perfect as a base for your favorite classic Italian dessert, such as vegan tiramisu, or you can simply enjoy them on their own. They’re easy to store in an airtight container, so you can make them ahead of time and have them on hand for all your plant-based dessert experiments!

The light and airy batter is made with whipped aquafaba, which is made by whipping the liquid from a can of chickpeas into stiff peaks, and combined with just a few simple ingredients.

The aquafaba acts as the ultimate egg replacement, creating a fluffy and firm batter that bakes into the perfect ladyfinger cookies. Plus, using a piping bag makes it super easy to shape them into those classic sponge fingers.

This recipe is a fun take on traditional ladyfinger cookies, but with a vegan twist. It’s a labor of love, but the results are totally worth it!

🌱 Ingredients & Notes

Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.

Here is everything you need for this recipe:

• Plain flour - Use all-purpose flour for the best results. This forms the base of the ladyfinger batter.
• Cornstarch - Helps create the light texture of the ladyfingers by softening the flour mixture.
• Baking Powder - Acts as a leavening agent to help the ladyfinger batter rise during baking.
• Aquafaba (chickpea brine) - This is the liquid from a can of chickpeas. It’s whipped into stiff peaks to replace egg whites in this vegan recipe and gives structure and lightness to the batter.
• Caster Sugar - Adds sweetness and helps stabilize the whipped aquafaba. Make sure to use superfine sugar for easier dissolving.
• Organic Vanilla Powder - Adds a subtle vanilla flavor to the ladyfingers. You can substitute with a splash of vanilla extract if needed.
• Coconut Oil - Melted coconut oil adds a touch of richness to the batter. Use refined coconut oil if you want to avoid a coconut flavor.
• Powdered Sugar - Used for dusting the ladyfingers before baking, giving them a light and sweet coating.

Optional:

• Lemon zest - Adds a hint of citrus flavor to brighten the batter. This is optional but highly recommended for a fresh touch.

🔪 Equipment

Here is all the equipment you need to make this recipe:

• Stand mixer - Use this with a whisk attachment to whip aquafaba at high speed for stiff peaks. An electric hand mixer can be a substitute. If you don’t have a stand mixer, you can whip aquafaba with an electric hand mixer, though it may take longer.
• Piping bag & Round Nozzle - Needed to pipe the ladyfinger batter. Use one with a round nozzle for uniform ladyfinger shapes when piping.
• Baking sheet & Parchment Paper (or silicone baking mat)
• Wire rack - For cooling the baked ladyfingers to help them crisp up fully.
• Food scale
• Medium bowl
• Sieve - For sifting the dry ingredients to create a smooth and lump-free batter.
• Electric hand mixer (optional) - If you don’t have a stand mixer, this can whip aquafaba, though it may take longer.

🧑‍🍳 Instructions (Step-by-Step)

Step 1: Prepare the dry ingredients

Sift the plain flour, cornflour, and baking powder into a medium bowl.

Step 2: Whip the aquafaba

Using a stand mixer with a whisk attachment, whip chickpea brine (aquafaba) at high speed until stiff peaks form. Gradually add caster sugar and continue whipping until glossy.

Step 3: Combine wet ingredients

Add vanilla powder and melted coconut oil to the whipped aquafaba. Optionally, mix in some lemon zest.

Step 4: Fold in the flour mixture

Gently fold the flour mixture into the aquafaba mixture until just combined and smooth.

Step 5: Pipe the ladyfinger batter

Transfer the batter to a piping bag with a round nozzle. Pipe equal lines of batter onto a baking sheet lined with parchment paper.

Step 6: Dust with sugar

Dust the piped batter with icing sugar. Use a pastry brush to remove excess.

Step 7: Bake the ladyfingers

Bake the vegan ladyfingers at 150°C for about 20 minutes, until edges are golden.

🍽️ Serving

Serve these Vegan Ladyfingers with your favorite plant-based desserts!

They're perfect for dunking into coffee or layering in a vegan tiramisu recipe. Let them cool completely on a wire rack before using, and if you're not eating them right away, keep them fresh in an airtight container.

Feeling fancy? Dust them with a little extra powdered sugar for a classic touch. Enjoy these light and airy treats any time!

❄️ Storage

Got leftovers from your Vegan Ladyfingers? No worries! Store them in an airtight container at room temperature to keep them crisp. If they lose their crunch, just pop them in the oven for a few minutes at a low temperature to freshen them up. Easy peasy, right?

🔜 Related Recipes

If you’re loving this Vegan Ladyfingers Recipe, don’t miss out on these Vegan Pistachio Cookies or these chewy and delicious Vegan Kitchen Sink Cookies!

Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:

📖 Recipe Card

Vegan Ladyfingers Recipe

Romy

These Vegan Ladyfingers are light, airy, and perfect for making the best vegan tiramisu recipe or enjoying on their own! Made with whipped aquafaba and simple ingredients, these plant-based sponge fingers are easy to bake and store for later. Perfect for classic Italian desserts or your favorite vegan recipes!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Baking, Dessert

Cuisine Italian

Servings 20 Servings

Equipment

• Stand mixer or Electric hand mixer
• Whisk attachment
• piping bag
• Round nozzle
• Baking Sheet
• parchment paper
• Wire rack
• Food scale
• medium bowl
• sieve

Ingredients

  

• 2 cups all purpose flour (240g)
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ½ cup aquafaba (140 ml)
• ¾ cup fine caster sugar (150g)
• ½ teaspoon vanilla powder or vanilla extract
• 2 tablespoons coconut oil melted
• 1-2 tablespoon(s) icing sugar for dusting
• 1 teaspoon lemon zest optional

Instructions

 

• Sift the plain flour, cornflour, and baking powder into a medium bowl. Make sure there are no lumps. Set the bowl aside for later.
• Pour the aquafaba from a can of chickpeas into the bowl of a stand mixer. Use the whisk attachment and whip at high speed until stiff peaks form. Slowly add the caster sugar, a little at a time, while continuing to whip. The mixture should look glossy and thick, like meringue.
• Carefully mix in the organic vanilla powder and the melted coconut oil into the whipped aquafaba. If you are using lemon zest, fold it in gently. Avoid deflating the mixture.
• Slowly fold the sifted dry ingredients into the aquafaba mixture. Use a spatula and avoid overmixing. Mix until the batter is smooth and no lumps remain.
• Spoon the batter into a piping bag fitted with a round nozzle. Line a baking sheet with parchment paper. Pipe even lines of the batter onto the sheet, leaving space between each line. Aim for 20-24 lines in total. Dust the tops with icing sugar.
• Preheat your oven to 150°C. Place the baking sheet in the oven and bake for about 20 minutes, or until the edges of the ladyfingers turn golden. Keep an eye on them to avoid overbaking.
• Remove the baking sheet from the oven and let the ladyfingers cool for 5 minutes. Carefully transfer them to a wire rack to cool completely. Once cooled, store them in an airtight container to keep them crisp. They are ready to use in your vegan tiramisu recipe or as a snack.

Notes

• Serving - These Vegan Ladyfingers are perfect for making a vegan tiramisu recipe or enjoying as a light, airy treat with a cup of coffee or tea. 
• Storage - Store the baked ladyfingers in an airtight container at room temperature for up to 3 days to maintain their crisp texture. If they start to lose their crunch, simply refresh them in the oven at a low temperature. To bring back the crispiness, place the ladyfingers on a baking tray and warm them in a preheated oven at 150°C (300°F) for 3-5 minutes. Allow them to cool slightly before serving.
• Expert Tips:
  • Ensure the aquafaba and all ingredients are at room temperature before starting for the best results.
  • Use a food scale to measure the ingredients accurately, as precision is key to achieving the perfect texture for your vegan ladyfingers.
  • Be gentle when folding the dry ingredients into the whipped aquafaba to avoid deflating the mixture, which is essential for light and airy sponge fingers.
  • Use a piping bag with a round nozzle for even shapes and consistent sizes when creating the ladyfingers.

Keyword Ladyfinger Cookies, Vegan Ladyfingers Recipe, Vegan Tiramisu Recipe

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