Make Perfect Vegan Ladyfingers in 4 Easy Steps

Craving the airy elegance of vegan ladyfingers. Worry not, dessert enthusiasts! These delightful cookies can be easily transformed into plant-based perfection, ready to grace your tiramisu, trifles, or simply be enjoyed on their own. So, ditch the dairy and eggs, and embrace the magic of aquafaba (chickpea brine) as we whip up a batch of vegan ladyfingers that are just as light, crisp, and irresistible as the originals.

Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup granulated sugar, divided
• 3 tablespoons vegan butter, softened
• 9 tablespoons aquafaba, divided (reserve 1 tablespoon)
• 1 teaspoon vanilla extract

Instructions

1. Prep and Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, cornstarch, and salt.
2. Whip Up the Batter: In a separate bowl, cream together the softened vegan butter and ½ cup of sugar until light and fluffy. Beat in the aquafaba (except the reserved 1 tablespoon) and vanilla extract until well combined. Gradually add the dry ingredients to the wet, mixing until just incorporated. Don’t overmix!
3. Pipe and Perfect: Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe ladyfingers onto the prepared baking sheet, leaving about 1 inch of space between each. Use the reserved 1 tablespoon of aquafaba to gently brush the tops of the ladyfingers for a golden sheen.
4. Bake to Bliss: Bake the ladyfingers for 12-15 minutes, or until they are golden brown and firm to the touch. Let them cool completely on the baking sheet before gently transferring them to a wire rack and enjoy with vegan ladyfingers.

Nutritional Information

(per ladyfinger):

• Calories: 40
• Fat: 2g
• Carbohydrates: 7g
• Sugar: 4g
• Protein: 1g

Tips for Vegan Ladyfinger Success

• Use aquafaba from a BPA-free can of chickpeas for optimal results.
• Don’t overmix the batter, as this can lead to tough ladyfingers.
• Pipe the ladyfingers straight onto the baking sheet, rather than piping onto a piping bag first, for easier handling.
• If you don’t have a piping bag, you can spoon the batter onto the baking sheet using a teaspoon. Just make sure to shape them into elongated ovals.
• Store leftover vegan ladyfingers in an airtight container at room temperature for up to 3 days.

Conclusion

With a little practice, you’ll be a vegan ladyfinger maestro in no time! These delicate delights are the perfect foundation for decadent tiramisu, fruity trifles, or simply a delightful dunking companion for your morning coffee. So, embrace the plant-based possibilities and indulge in the magic of vegan ladyfingers – they’re sure to become a cherished staple in your baking repertoire.

Vegan Ladyfingers – Light, Crisp, and Egg-Free Cookies in 4 Easy Steps

foodifa

Craving the classic taste of ladyfingers without eggs or dairy? These vegan ladyfingers use aquafaba to create light, crisp cookies perfect for tiramisu, trifles, or a sweet snack. Follow these 4 simple steps to bake a plant-based treat everyone will love.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine Plant-Based, Vegan

Servings 20

Calories 40 kcal

Ingredients

  

• 1 ½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 cup granulated sugar divided
• 3 tablespoons vegan butter softened
• 9 tablespoons aquafaba divided; reserve 1 tbsp
• 1 teaspoon vanilla extract

Instructions

 

• Prep and Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together flour, cornstarch, baking powder, and salt.
• Whip Up the Batter: Cream vegan butter and ½ cup of sugar until fluffy. Beat in aquafaba (except 1 tbsp) and vanilla. Mix in dry ingredients just until combined.
• Pipe and Perfect: Pipe the batter into 3-inch ladyfingers on the sheet. Brush tops with reserved aquafaba.
• Bake to Bliss: Bake 12–15 minutes or until golden. Cool on the sheet, then transfer to a rack.

Notes

• Use BPA-free canned aquafaba for best results.
• Don’t overmix the batter.
• If no piping bag, shape with a spoon.
• Store in airtight container for up to 3 days.

Keyword aquafaba dessert, dairy-free baking, egg-free cookies, plant-based ladyfingers, vegan ladyfingers, vegan tiramisu base