These homemade vegan ladyfingers are soft, airy and perfectly sweet. Easy to make with a few pantry ingredients. Enjoy them with your morning coffee or use them in your favorite layered vegan desserts.
These homemade vegan ladyfingers are just as tasty, if not more, than the traditional version. They are soft, airy and perfectly sweet, making them the perfect cookie to enjoy with your morning coffee.
This vegan ladyfingers recipe is so fun to make too! While other cookies need to be rolled into balls, the ladyfingers get piped onto your baking sheet, dusted with powdered sugar and baked for only 15 minutes. Needless to say, you get to have freshly baked cookies within an hour!
Another way to enjoy our vegan ladyfingers recipe, is in layered desserts! These cookies are perfect for vegan tiramisu. Using our recipe, omit the sponge cake, dip your vegan ladyfingers in the coffee syrup and then use them in place of the sponge cake.
And if you love delicate yummy vegan cookies, check out our vegan butter cookies, vegan meringues and vegan shortbread cookies.
Ingredients you’ll need for Vegan Ladyfingers
Ingredients Notes
- Aquafaba. This is the liquid you get from a can of chickpeas, which makes the vegan ladyfingers light and airy. Make some hummus with the leftover chickpeas!
- All purpose flour. Should be measured correctly. If you accidentally over-measure your flour in this recipe, the dough will be too thick. So either weigh it out on a food scale, or use the spoon and level method. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) and then level it off with a knife.
- Vegan Butter. Should be softened at room temperature.
- Soy milk. Can be switched for a different non-dairy milk.
- Powdered Sugar. You will dust the vegan ladyfingers with powdered sugar before baking. This adds an extra bit of sweetness, so you can either add more or even omit it if you prefer them less sweet.
How to make the Vegan Ladyfingers
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Preheat the oven to 350°F(180°C). Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the all purpose flour, the cornstarch, baking powder, baking soda and salt and mix. Set aside.
- To the bowl of your stand mixer, add the vegan butter, half of the white sugar, the vanilla extract and cream together until light and fluffy. Set aside.
- In a separate stand mixer bowl with clean beaters, whip the aquafaba until white and frothy.
- While beating, slowly add in the remaining sugar and beat for 5 minutes until thick and glossy.
- Gently fold the aquafaba mixture, spoonful’s at a time, into the butter mixture until well combined, taking care not to deflate the mixture.
- Sift the dry ingredients into the batter and fold until just combined.
- Add the soy milk and mix until combined.
- The dough should be stiff but you should still be able to pipe it.
- Transfer the dough to a piping bag fitted with a large round piping tip (ideally an Ateco 808 piping tip).
- Pipe 3.5 inch long (about 1 inch wide) ladyfingers onto the prepared baking sheet aiming for 18-20 ladyfingers.
- Dust one pan lightly with powdered sugar and bake at 350°F(180°C) for 15 minutes until lightly golden and firm to the touch.
- Dust the remaining baking sheet with powdered sugar and bake as directed.
- Let the cookies cool completely before serving.
Baker’s tips
Piping tip. If your piping tip is too small, it will make piping this thick cookie dough difficult if not impossible. So it’s really important to use a large piping tip. We used the Ateco 808 which is the largest one we have on hand, and it worked really well.
Draw a guideline for even cookies. An easy way to make even ladyfingers is to draw guidelines to pipe the cookies. Measure out two rows of 3.5 inch lines with a pencil on your parchment paper. Then turn the parchment paper over so the side you drew on is facing the baking sheet, and then pipe the cookies using your guideline.
Spread the cookies over two baking trays. It’s ideal to spread the cookies over two parchment lined baking sheets. The cookies don’t spread much, but you still want them to be well spaced for even baking. I prefer to bake one tray of cookies and then bake the next tray, rather than baking both trays at the same time.
The powdered sugar coating. Lightly dust the powdered sugar on the vegan ladyfingers before baking. This adds a little extra sweetness to the cookies. If the powdered sugar melts away while baking, you can dust more on top after baking.
What makes the Vegan Ladyfingers so soft and airy?
Our vegan ladyfingers get their airiness from chickpea liquid, also known as aquafaba! Yes, you read that right. The liquid you strain off your canned chickpeas can be used in baking. Aquafaba reacts just like egg whites, which makes these vegan ladyfingers soft and airy.
Can you taste aquafaba in this recipe?
No, you do not taste the aquafaba whatsoever in this recipe. Only soft and sweet delicious vegan ladyfingers.
Storing and Freezing
Keep your vegan ladyfingers stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
They also freeze very well for up to 3 months.
More delicious vegan cookie recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Ladyfingers
These homemade vegan ladyfingers are soft, airy and perfectly sweet. Easy to make with a few pantry ingredients. Enjoy them with your morning coffee or use them in your favorite layered vegan desserts.
Print Pin RateServings: 20
Calories: 94kcal
Prevent your screen from going dark
Instructions
Preheat the oven to 350°F(180°C). Line two baking sheets with parchment paper and set aside.
Add the all purpose flour to a mixing bowl and add cornstarch, baking powder, baking soda and salt and mix. Set aside.
To the bowl of your stand mixer, add the vegan butter, half of the white sugar, the vanilla extract and cream together until light and fluffy. Set aside.
In a separate stand mixer bowl with clean beaters, whip the aquafaba until white and frothy. Then, while beating, slowly add in the remaining sugar and beat for 5 minutes until thick and glossy.
Gently fold the aquafaba mixture, spoonful’s at a time, into the butter mixture until well combined, taking care not to deflate the mixture.
Sift the dry ingredients into the batter and fold until just combined.
Add the soy milk and mix until combined. The dough should be stiff but you should still be able to pipe it.
Transfer the dough to a piping bag fitted with a large round piping tip (ideally an Ateco 808 piping tip).*
Pipe 3.5 inch long (about 1 inch wide) ladyfingers onto the prepared baking sheet aiming for 18-20 ladyfingers.*
Dust one pan lightly with powdered sugar and bake at 350°F(180°C) for 15 minutes until lightly golden and firm to the touch.*
Dust the remaining baking sheet with powdered sugar and bake as directed.
Let the cookies cool completely before serving.
Notes
-
- Aquafaba. This is the liquid you get from a can of chickpeas, which makes the cookies light and airy. Make some hummus with the leftover chickpeas!
- All purpose flour. Should be measured correctly. If you accidentally over-measure your flour in this recipe, the dough will be too thick. So either weigh it out on a food scale, or use the spoon and level method. Spoon it into your measuring cup (don’t scoop it, and don’t pack it into the cup) and then level it off with a knife.
- Piping tip. If your piping tip is too small, it will make piping this thick cookie dough difficult if not impossible. So it’s really important to use a large piping tip. We used the Ateco 808 which is the largest one we have on hand, and it worked really well.
- Draw a guideline for even cookies. An easy way to make even ladyfingers is to draw guidelines to pipe the cookies. Measure out two rows of 3.5 inch lines with a pencil on your parchment paper. Then turn the parchment paper over so the side you drew on is facing the baking sheet, and then pipe the cookies using your guideline.
- Spread the cookies over two baking trays. It’s ideal to spread the cookies over two parchment lined baking sheets. The cookies don’t spread much, but you still want them to be well spaced for even baking. I prefer to bake one tray of cookies and then bake the next tray, rather than baking both trays at the same time.
- The powdered sugar coating. Lightly dust the powdered sugar on the vegan ladyfingers before baking. This adds a little extra sweetness to the cookies. If the powdered sugar melts away while baking, you can dust more on top after baking.
- Storing. Keep your cookies stored in an airtight container at room temperature for 3 days or in the fridge for up to a week.
- Freezing. The vegan ladyfingers also freeze very well for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 94kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 19mg | Fiber: 0.4g | Sugar: 7g
Source link