Vegan Ladyfingers Recipe
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!
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.