These Vegan Ladyfingers are light and airy and have that perfect sweet, crispy crust that makes them absolutely irresistible. They’re super easy to make with simple ingredients you probably already have in your kitchen. They’re completely dairy-free and egg-free, but you wouldn’t know it from the taste and texture! Trust me, once you make these, you’ll never go back to store-bought (if you could even find them!).
Oriana’s Thoughts On The Recipe
I’ve always been a fan of classic desserts like Tiramisu and Charlotte, but when my daughter was diagnosed with egg allergy, I quickly realized that finding egg-free ladyfingers was like searching for a needle in a haystack. I couldn’t find them anywhere! So, I rolled up my sleeves and decided to make my own. The result? A recipe that I’m absolutely thrilled to share with you all. These vegan ladyfingers are light and airy and have that perfect sweet, crispy crust that makes them irresistible.
Creating these ladyfingers was a labor of love, and I couldn’t be happier with how they turned out. They’re completely dairy-free and egg-free, but you wouldn’t know it from the taste and texture!
I’m so excited for you to try this recipe because it’s truly a game-changer for anyone who loves baking but wants to keep it vegan. Whether you’re making Tiramisu, a Charlotte, or just looking for a delicious snack, these vegan ladyfingers are the perfect choice. Trust me, once you make these, you’ll never go back to store-bought (if you could even find them!).
What Are Ladyfingers?
Ladyfingers, also known as savoiardi (in Italian), are light, airy sponge cakes shaped like long, thin fingers. They have a slightly crisp exterior and a soft, delicate interior. Ladyfingers are often used in desserts like tiramisu, charlottes, or trifles, where they can absorb liquids such as coffee, liqueur, or fruit juices without falling apart. They are typically made with eggs, sugar, and flour, and dusted with powdered sugar before baking. Their texture makes them ideal for soaking up flavors in layered desserts.
What I Love About This Recipe
A Homemade Necessity: In my area, store-bought egg-free or vegan ladyfingers are simply non-existent. That left me with no other choice but to create my own, and honestly, I couldn’t be happier that I did! Making these ladyfingers from scratch ensures that they are fresh, flavorful, and exactly how I want them. Plus, there’s something so satisfying about making your own ingredients for a dessert—it makes the final dish that much more special.
Dairy-Free and Egg-Free: One of the best things about this recipe is that it’s completely dairy-free and egg-free, making it suitable for those with food allergies or vegans. But don’t let that fool you—these ladyfingers are just as delicious and satisfying as their traditional counterparts. You won’t miss the dairy or eggs one bit!
Simple to Make, Easy to Love: You don’t need to be an expert baker to whip up a batch of these vegan ladyfingers. The recipe is straightforward and uses simple ingredients that you likely already have on hand. Plus, it’s a lot of fun to make! You’ll love seeing these little fingers puff up in the oven, knowing you created them from scratch.
Delightfully Light and Airy: These ladyfingers are everything you want them to be—light, airy, and with a sweet, crispy crust that melts in your mouth. They hold up beautifully in layered desserts like Tiramisu, absorbing just the right amount of moisture while maintaining their structure. Every bite is a delightful combination of texture and flavor that’s sure to impress.
Potential Cons Of The Recipe
While I absolutely adore this recipe, there are a couple of potential cons to keep in mind.
- Whipping Aquafaba: Working with aquafaba (the liquid from canned chickpeas) can be a bit tricky if you’re not used to it, as it requires whipping to the perfect consistency.
- Timing: These ladyfingers are best when fresh, so they require some planning if you’re making them for a special occasion.
Tips To Mitigate These Cons
- Aquafaba: When working with aquafaba, make sure to whip it until stiff peaks form—it might take a little longer than egg whites, but patience is key. If you’re new to using aquafaba, don’t worry; it’s a fun ingredient to work with, and you’ll get the hang of it in no time.
- Plan Ahead: To ensure maximum freshness, try making the ladyfingers the day before you plan to use them in your dessert. This way, they have time to dry out a bit and absorb the liquids better, but they’re still fresh.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Aquafaba: This is the star of the show, acting as our egg replacer. It whips up into a fluffy, meringue-like consistency that gives the ladyfingers their light and airy texture. Learn more about aquafaba and how to use it here.
- Cream Of Tartar: Helps stabilize the whipped aquafaba, ensuring it maintains its structure during baking.
- Granulated Sugar: Adds sweetness and helps to create that crispy crust on the outside of the ladyfingers.
- All-Purpose Flour: Provides structure to the ladyfingers, making them sturdy enough to hold up in desserts.
- Cornstarch: Lightens the texture of the ladyfingers, keeping them tender and soft.
- Baking Powder: Acts as a leavening agent, giving the ladyfingers a slight rise. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Salt: Balances the sweetness and enhances the overall flavor.
- Dairy-Free Butter: Adds richness and moisture to the ladyfingers, helping to create a tender crumb.
- Vanilla: Adds a subtle flavor that complements the other ingredients perfectly. Note: I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter.
- Non-Dairy Milk: This helps to bind the ingredients together and adds a bit of moisture. Note: I recommended using neutral-tasting milk.
- Powdered Sugar: Used to dust the ladyfingers before baking, giving them a beautiful, sweet finish.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Whip Aquafaba
Using an electric mixer or a stand mixer (with the whisk attachment), beat the aquafaba and cream of tartar at medium to high speed until the mixture becomes foamy and opaque. Continue beating until it reaches medium peaks. Gradually add half of the sugar (120 g), about 1 teaspoon at a time, or just sprinkle it in as slowly as possible, stirring after each addition until the sugar is dissolved (about 15-20 seconds between each addition). Increase the speed of your mixer to the max. Beat until the mixture is thick, shiny, and has increased in volume. The mixture should have stiff peaks, and the sugar should be completely dissolved. For more details about whipping aquafaba, click here.
Step 2 – Make The Batter
Mix flour, cornstarch, baking powder, and salt in a bowl. Set aside. Then, in a large bowl, beat the butter and the other half (120 g) of sugar until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
Reduce the speed to low and mix half of the flour until just combined. Add milk in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all of the ingredients are well incorporated. Add the remaining half of the flour; beat just until combined. Do not overmix the batter. Using a large spoon or spatula, gently fold in the whipped aquafaba into the batter, taking care not to deflate all of the air you have incorporated.
Step 3 – Pipe And Chill
Transfer the batter to a piping bag with a 1/2-inch round tip. Pipe 3-inch lines of batter about 1 inch apart onto the parchment paper. Refrigerate the pipped ladyfingers for 20 – 30 minutes.
Step 4 – Bake
Preheat the oven to 350° F (180° C). Line 2 cookie sheets with parchment paper and set aside. After the chilling time is over, dust the cookies generously with powdered sugar. Bake the ladyfingers for 15 – 18 minutes or until slightly golden on top and around the edges. Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Dust with more powdered sugar, if desired.
Recipe Tips
- Whip It Good: Make sure to whip your aquafaba until it reaches stiff peaks. This will give your ladyfingers the airy texture they need.
- Don’t Overmix: When folding in the dry ingredients, be gentle! Overmixing can deflate the aquafaba and result in denser ladyfingers.
- Pipe with Precision: Use a piping bag to shape your ladyfingers on the baking sheet. This ensures they have that classic shape and bake evenly.
- Mind the Oven: Watch your ladyfingers carefully while they’re baking. In a matter of minutes, they can go from perfectly golden to overbaked.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients to ensure they haven’t been processed in a facility with nuts.
- Soy-Free: Make sure your dairy-free butter and milk are soy-free if you have a soy allergy.
Variations & Additions
- Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a bright, citrusy flavor.
- Spiced: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced variation.
Storing and Freezing Instructions
Store ladyfingers in an airtight container for up to 5 days. If you want ladyfingers to remain slightly soft, wrap them in plastic or store them in an airtight container until ready to use. If you want them crisp (to make tiramisu), just store them on the counter at room temperature.
Frequently Asked Questions
Aquafaba works best for this recipe because it mimics the structure and texture of egg whites. Other egg replacers may not yield the same results.
Homemade vegan ladyfingers can be stored in an airtight container for up to 5 days. If you want ladyfingers to remain slightly soft, wrap them in plastic or store them in an airtight container until ready to use. If you want them crisp (to make tiramisu), just store them on the counter at room temperature.
Absolutely! They’re versatile and can be used in a variety of desserts like Charlottes, trifles, or even just enjoyed on their own.
More Vegan Recipes You’ll Love!
- Easy Vegan Chocolate Cake (Fluffy)
- Vegan Peanut Butter Banana Bread (Easy)
- Easy Vegan Raspberry Muffins (no eggs – no dairy)
- Super Easy Vegan Red Velvet Cupcakes (Fluffy)
- Simple Vegan Zucchini Muffins
- Easy Vegan Pastry Cream
- Browse more recipes…
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Recipe Card 📖
Vegan Ladyfingers Recipe
Ingredients
- 1/3 cup + 1 tablespoon + 1 teaspoon (100 g) aquafaba
- 1/4 teaspoon cream of tartar
- 1 cup + 3 tablespoons (240 g) granulated sugar, divided
- 2 3/4 cup + 2 tablespoons (400 g) all-purpose flour
- 6 tablespoons (60 g) cornstarch
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2 g) salt
- 1/ 2 cup + 3 tablespoons (160 g) dairy-free butter, softened
- 2 teaspoons (10 g) pure vanilla extract
- 1/3 cup + 1 tablespoon + 1 teaspoon (100 g) no-dairy milk
- ½ cup (60 g) powdered sugar (confectioners’ sugar)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Before You Start Baking:
- I highly recommend using a kitchen scale to measure the ingredients.
- Make sure you have enough space in your fridge to chill the ladyfinger before baking.
- If you are using Eggless Ladyfingers to make Tiramisu, I highly recommend making the cookies the day before and letting them dry out at room temperature overnight, so they have the perfect texture to dip into the coffee.
Whip Aquafaba:
- Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed aquafaba and cream of tartar, until the mixture becomes foamy and the mixture becomes opaque. Continue beating until reach medium peaks.
- Gradually add half of the sugar (120 g) about 1 teaspoon at a time, or just sprinkle it in slow as slow can be, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
- Increase the speed of your mixer to the max. Beat until mixture is thick, shiny, and has increased in volume. The mixture should have stiff peaks and sugar should be completely dissolved. To know more details about how to whip aquafaba click here.
Make The Batter:
- Mix flour, cornstarch, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat the butter and the other half (120 g) of sugar until creamy and pale on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
- Reduce speed to low and mix half of the flour mixture until just combined. Add milk in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all of the ingredients are well incorporated. Add the remaining half of the flour; beat just until combined. Do not overmix the batter.
- Using a large spoon or spatula, gently fold in the whipped aquafaba into the batter, taking care not to deflate all of the air you have incorporated.
- Transfer the batter to a piping bag with a 1/2-inch round tip.
- Pipe 3-inch lines of batter about 1 inch apart onto the parchment paper. Refrigerate the pipped ladyfingers for 20 – 30 minutes.
Bake:
- Preheat oven to 350° F (180° C). Line 2 cookie sheets with parchment paper, set aside.
- After the chilling time is over, dust cookies generously with powdered sugar.
- Bake the ladyfingers for 15 – 18 minutes, or until slightly golden on top and around the edges.
- Allow to cool in the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with more powdered sugar, if desired.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Nut-Free: This recipe is naturally nut-free, but always double-check your ingredients to ensure they haven’t been processed in a facility with nuts.
- Soy-Free: Make sure your dairy-free butter and milk are soy-free if you have a soy allergy.
- Whip It Good: Make sure to whip your aquafaba until it reaches stiff peaks. This will give your ladyfingers the airy texture they need.
- Don’t Overmix: When folding in the dry ingredients, be gentle! Overmixing can deflate the aquafaba and result in denser ladyfingers.
- Pipe with Precision: Use a piping bag to shape your ladyfingers on the baking sheet. This ensures they have that classic shape and bake evenly.
- Mind the Oven: Watch your ladyfingers carefully while they’re baking. In a matter of minutes, they can go from perfectly golden to overbaked.
- Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a bright, citrusy flavor.
- Spiced: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced variation.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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