The moment I whisked aquafaba into a fluffy cloud of sweet goodness, I knew I had stumbled onto something extraordinary. These Vegan Ladyfingers have a lightness that promises to transform any dessert, from a classic tiramisu to a simple sweet treat served with coffee. With just a handful of easily accessible ingredients, you’ll be amazed at how quickly and effortlessly you can create this versatile delight.
As someone who often finds solace in the kitchen after a long day, I crave recipes that spark joy without overwhelming my busy schedule. This simple yet sophisticated cookie takes only 20 minutes to prep, and baking them fills your home with an irresistible aroma. Whether you’re entertaining guests or indulging in a quiet night in, these cookies are sure to elevate your dessert game, impressing even the most discerning palates.
Join me on this delightful adventure of crafting Vegan Ladyfingers, and let’s bring a touch of elegance to your table together!
Why love Vegan Ladyfingers so much?
Light as Air: The airy texture from aquafaba gives these ladyfingers an enchanting quality, perfect for desserts.
Guilt-Free Indulgence: Made with wholesome ingredients, they offer a delicious treat without the dairy concerns.
Quick and Easy: With only 20 minutes of prep, you’ll have these beauties ready to bake in no time!
Versatile Delight: Use them in classic recipes like tiramisu or serve simply with coffee. They’re sure to impress!
Crowd-Pleasing: These cookies are a fantastic conversation starter at gatherings, and everyone will be asking for the recipe!
Vegan Ladyfingers Ingredients
• Get ready to create magic!
For the Batter
- Aquafaba – This chickpea liquid whips up to create an airy texture that’s key to vegan ladyfingers.
- Cream of Tartar – Stabilizes the aquafaba and helps it reach stiff peaks; lemon juice or vinegar can be a great substitute.
- Granulated Sugar – Adds sweetness and helps the batter maintain its airy structure; caster sugar works beautifully too.
- Vegan Greek-style Yogurt – Contributes moisture and a slight tang, but feel free to use coconut cream or vegan sour cream.
- Olive Oil – Adds richness; sunflower oil is a great alternative if you prefer a milder flavor.
- Vanilla Extract – Enhances sweetness and adds depth; choose pure extract for the best flavor.
For the Dry Mix
- Plain Flour – The backbone of the recipe, providing structure to the vegan ladyfingers.
- Cornstarch – Lightens the flour mixture for that delicate texture; more all-purpose flour can be used, but texture may differ.
- Baking Powder – A leavening agent to give the cookies a slight lift; ensure it’s fresh for best results.
- Sea Salt – Balances sweetness and enhances all the flavors without being overpowering.
For Topping
- Powdered Sugar – A light dusting before baking helps create a sweet shell on the cookies; you can omit for less sweetness.
These Vegan Ladyfingers are not just a recipe; they’re an experience, turning simplicity into a treat that brings joy to any occasion!
How to Make Vegan Ladyfingers
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Preheat your oven to fan 180°C/356°F (conventional 200°C/392°F). Line 2 cookie sheets or baking trays with parchment paper, ensuring they’re ready for those delightful cookies!
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Whisk the aquafaba and cream of tartar in a large bowl on high speed for about 5 minutes, until soft peaks form. This fluffy base is crucial for that light texture.
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Add ⅓ cup (70g) of sugar slowly, one dash at a time, while whisking until the mixture reaches stiff peaks (this should take about 3 minutes). The mixture will become glossy and firm!
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Combine the remaining ¼ cup (45g) sugar, vegan yogurt, olive oil, and vanilla extract in a separate bowl. Whisk until all the ingredients are well blended.
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Fold the whipped aquafaba into the wet ingredients in 3-4 increments, being gentle to keep the airiness intact. This step ensures a light and fluffy cookie.
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Mix the flour, cornstarch, baking powder, and salt together, then carefully fold them into the aquafaba mixture in 2-3 increments, again being careful not to over-mix.
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Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe the cookies onto the parchment-lined baking sheet, about 3.5 inches long and 1 inch wide, leaving some space between each cookie.
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Dust the cookies with a light sprinkle of powdered sugar before baking. This adds a sweet touch to the outer texture.
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Bake for 12-13 minutes if using a tray, or 14-15 minutes for silicone molds. Look for a light golden brown on the edges; that’s your cue they’re ready!
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Cool the cookies on the tray for about 5 minutes before transferring them to a cooling rack. Let them cool completely to perfect that texture.
Optional: Serve these delightful cookies alongside fresh fruit for a refreshing contrast.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Vegan Ladyfingers are perfect for meal prep enthusiasts! You can whip up the aquafaba mixture and store it in the fridge for up to 24 hours before completing your recipe. Store the folded batter in an airtight container to keep it fresh and airy. Alternatively, pipe your ladyfingers and refrigerate the tray before baking for up to 3 hours; just be sure to dust with powdered sugar right before they go into the oven to maintain that sweet outer crust. When ready to finish baking, just pop them in the preheated oven, and you’ll have delightful cookies ready to enjoy with minimal effort. They’ll be just as delicious!
Vegan Ladyfingers Variations & Substitutions
Feel free to get creative with these ladyfingers and make them your own with delightful twists!
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Gluten-Free: Use a gluten-free flour blend instead of plain flour for a tasty alternative without the gluten.
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Chocolate Flavor: Add 2 tablespoons of unsweetened cocoa powder to the dry ingredients for a rich chocolatey version that’s sure to please.
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Citrus Zest: Incorporate the zest of a lemon or orange into the wet ingredients to brighten the flavor profile with a refreshing citrus note.
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Spicy Kick: Add a pinch of cinnamon or nutmeg to the flour mixture for a gentle warmth; it’s a lovely surprise in each bite!
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Nuts & Seeds: Stir in 1/4 cup of finely chopped nuts or seeds for added crunch and nutrition; almonds or walnuts work wonderfully.
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Sweetener Swap: Use maple syrup or agave nectar in place of granulated sugar for a more complex sweetness and a hint of caramel flavor.
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Herbal Infusion: A dash of finely chopped fresh herbs, like basil or mint, mixed into the batter will add an intriguing flavor twist that pairs beautifully with fruit.
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Fruity Filling: If you’re feeling adventurous, pipe a fruit-flavored vegan mousse or jam between two cookies for an elevated dessert experience.
Each variation brings its own unique charm, allowing you to enjoy these Vegan Ladyfingers in a whole new light!
Expert Tips for Vegan Ladyfingers
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Whip It Right: Ensure your aquafaba is at room temperature for optimal aeration; cold aquafaba doesn’t whip as well!
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Gentle Folding: When combining ingredients, use a spatula to gently fold rather than stir aggressively. This keeps the airy texture vital for vegan ladyfingers.
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Quality Ingredients: Always check the freshness of your baking powder to ensure your cookies rise beautifully and maintain that lightness.
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Baking Time Variance: Keep an eye on baking times—ovens vary! Check for a light brown edge, but avoid over-baking to preserve moisture.
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Perfect Piping: Use even pressure when piping to ensure uniformity. Uneven piping can result in cookies that bake differently, affecting texture.
What to Serve with Vegan Ladyfingers?
Elevate your dessert experience with delightful pairings that harmonize beautifully with these airy treats.
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Coffee or Espresso: The rich, bold flavors of coffee complement the sweetness of the ladyfingers, making for a delightful pairing. Dip them into your drink for a decadent experience.
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Fresh Berries: Juicy strawberries or raspberries add a refreshing burst, balancing the sweetness with their natural tartness. Their vibrant colors also make your dessert plate so inviting!
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Vegan Whipped Cream: A dollop of light, fluffy whipped cream enhances the airy texture of ladyfingers and adds a luxurious touch. It’s like a sweet cloud lifting your dessert game!
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Chocolate Ganache: Drizzling warm, rich ganache over your ladyfingers brings a sumptuous chocolatey dimension. It’s the perfect indulgence for every chocolate lover!
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Caramel Sauce: Sweet, buttery caramel drizzled on top or even served as a dip adds a luscious flavor that perfectly complements the soft texture of the cookies.
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Coconut Milk Ice Cream: A scoop of creamy vegan coconut ice cream next to your ladyfingers provides a melty, luscious experience that soothes every sweet craving.
Treat yourself to these delightful combinations, and let your vegan ladyfingers shine!
How to Store and Freeze Vegan Ladyfingers
Room Temperature: Keep the vegan ladyfingers in an airtight container for up to 3 days to maintain their delightful texture. Avoid storing them in a humid environment.
Fridge: For longer freshness, store in the fridge in an airtight container, where they can last up to 5 days. Allow them to return to room temperature before serving for the best flavor.
Freezer: These cookies also freeze beautifully! Place them in a single layer in a freezer-safe container, and they’ll keep well for up to 3 months. Thaw at room temperature before enjoying.
Reheating: If you prefer warm cookies, gently reheat them in the microwave for about 10-15 seconds, or in the oven at a low temperature, ensuring they don’t dry out.
Vegan Ladyfingers Recipe FAQs
What is aquafaba and how do I select it?
Aquafaba is the liquid from canned chickpeas or the cooking water of chickpeas, and it serves as a fantastic egg white substitute. When selecting, look for a can with a clear liquid that isn’t overly thick or murky. It should have a light chickpea aroma—this indicates it’s fresh and ready to whip into fluffy peaks!
How should I store leftover Vegan Ladyfingers?
You can store your vegan ladyfingers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If you choose to refrigerate them, make sure they’re fully cooled, and return them to room temperature before serving. This will help maintain their delightful texture.
Can I freeze Vegan Ladyfingers, and how?
Absolutely! To freeze your vegan ladyfingers, lay them in a single layer in a freezer-safe container, ensuring they’re not touching to avoid sticking together. You can freeze them for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature and serve! If you want, you can even gently warm them in the oven for a freshly baked feel.
What if my aquafaba didn’t whip to stiff peaks?
If your aquafaba doesn’t whip up to stiff peaks, check a few things. Ensure you’re using room temperature aquafaba for optimal results. Also, make sure your bowl and whisk are completely clean and free of any grease—just a bit of oil residue can prevent the aquafaba from aerating. If the mixture looks watery, keep whisking! If it still doesn’t work, consider adding a dash of cream of tartar to stabilize it.
Are there any dietary considerations for Vegan Ladyfingers?
These vegan ladyfingers are dairy-free and egg-free, making them great for vegan diets. However, if you are making these for someone with allergies, check the labels on your ingredients. Aquafaba is a legume, and those with chickpea allergies should avoid it. For nut allergies, ensure any substitutes like vegan yogurt or coconut cream are also nut-free.
How can I ensure my ladyfingers have the best texture?
To achieve the lightest and airiest vegan ladyfingers, it’s crucial to fold ingredients gently and avoid over-mixing any of the batters. Use a spatula, and when incorporating dry ingredients, do it gradually in increments. Also, keeping your aquafaba at room temperature will help facilitate the best whip; colder aquafaba won’t aerate as well.
Delicious Vegan Ladyfingers for Guilt-Free Indulging
Ingredients
Equipment
Method
- Preheat your oven to fan 180°C/356°F (conventional 200°C/392°F). Line 2 cookie sheets or baking trays with parchment paper.
- Whisk the aquafaba and cream of tartar in a large bowl on high speed for about 5 minutes, until soft peaks form.
- Add ⅓ cup (70g) of sugar slowly, one dash at a time, while whisking until the mixture reaches stiff peaks.
- Combine the remaining ¼ cup (45g) sugar, vegan yogurt, olive oil, and vanilla extract in a separate bowl. Whisk until blended.
- Fold the whipped aquafaba into the wet ingredients in 3-4 increments, being gentle to keep the airiness intact.
- Mix the flour, cornstarch, baking powder, and salt together, then carefully fold into the aquafaba mixture in 2-3 increments.
- Transfer the batter to a piping bag fitted with a ½-inch round tip. Pipe the cookies onto the parchment-lined baking sheet.
- Dust the cookies with a light sprinkle of powdered sugar before baking.
- Bake for 12-13 minutes if using a tray, or 14-15 minutes for silicone molds until light golden brown.
- Cool the cookies on the tray for about 5 minutes before transferring them to a cooling rack.