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These delicious vegan ladyfingers are so light and crispy! Dunk them in coffee and use them as a base to make tiramisu and other desserts! You will never believe these ladyfingers are vegan and require just 8 ingredients!
⭐️ Why You Should Try This Recipe
- Not too sweet and slightly tender. With crispy edges and a tender inside, these ladyfingers can be enjoyed as a snack or as a base to make other desserts.
- Perfect for dipping. I tested these ladyfingers in desserts, and they keep their shape without getting too soggy after dipping. If you are in need of vegan ladyfingers to make tiramisu, these will work perfectly!
- Quick and easy to make. Ready in about 30 minutes with just 8 pantry staples, these biscuits are super easy to prepare.
📘 What are Ladyfingers
Ladyfingers, also called “Savoiardi” in Italian or “Boudoir” in French, are meringue-based cookies that have a long finger shape. They are usually soaked in syrup, liqueur, or coffee to prepare desserts like tiramisu.
Savoiardi vs. Biscuit à la cuillère
There are two types of ladyfingers. Savoiardi, also called boudoir, has a crunchy texture and is coated with granulated sugar. “Biscuit à la cuillère“, on the other hand, is more tender and dusted with powdered sugar. This recipe yields a texture that is between both. It’s tender on day one and will crisp up the next day.
🌾 Ingredient Notes
This recipe requires just 8 basic ingredients:
- Aquafaba – The liquid from a can of cooked chickpeas (aka the chickpea brine) replaces the egg whites in this recipe. It gives the biscuits a light and airy texture without using other leavening agents.
- Flour – Use all-purpose flour.
- Cornstarch – The addition of cornstarch makes the ladyfingers lighter and a tad more tender.
- Sugar – Use granulated white sugar. While this recipe may work with coconut sugar, I do not recommend it as it would affect the color and flavor of the ladyfingers.
- Vanilla extract – You can use store-bought vanilla extract or homemade vanilla extract. I recommend using high-quality vanilla extract for the best flavor.
- Oil – Since we are not using eggs, we are replacing the fat with oil. Use a neutral oil like canola or rapeseed oil.
- Applesauce – Adding applesauce helps the biscuits stay tender a bit longer. It also helps create a slightly denser texture.
- Powdered sugar – For dusting. It gives the ladyfingers their distinctive look.
🥣 How to Make Vegan Ladyfingers
Here is how to prepare delicious vegan ladyfingers:
- Whip the aquafaba to stiff peaks using a stand or hand mixer.
- Add the sugar and whip again until the aquafaba becomes smooth and glossy.
- Fold in the oil, applesauce, and vanilla, and mix using a spatula for a few seconds or until roughly incorporated.
- Next, add the flour and cornstarch and carefully fold them into the aquafaba until fully combined. You do not want to overmix. Stop mixing as soon as you don’t see any white streak of aquafaba anymore.
- Transfer to a piping bag and pipe 3.5-inch long lines.
- Dust with icing sugar and bake for about 12 minutes or until slightly golden brown.
Straight from the oven, the ladyfingers will be very fragile. Let them cool completely before carefully removing them from the baking sheet.
📔 Tips
- For more precise results, measurements are given in grams. This recipe is not versatile. I recommend following the exact measurements and not making any substitutions.
- Do not overmix. When adding the dry ingredients to the whipped aquafaba, be gentle and do not overmix. Stop mixing as soon as the flour is fully incorporated into the aquafaba.
- Use a piping bag fitted with a 1/2-inch tip. I found that this tip size yields ladyfingers similar in size to those you would find in supermarkets.
- Dip in chocolate! If you plan to enjoy these ladyfingers as is, feel free to dip the base in melted chocolate!
🍰 Where to Use Ladyfingers
You can serve these ladyfingers as an accompaniment to a cup of coffee or tea or dip them in syrup to make tiramisu, shortcakes, parfaits, or even chocolate mousse cakes!
They are also delicious served as a side with desserts like chocolate mousse, strawberry mousse, or creme caramel!
💬 FAQ
These vegan ladyfingers are crispy on the outside and tender on the inside for about 6 hours after baking. After that, they tend to become a bit dryer. If you want to serve these as an accompaniment with tea or coffee, I recommend serving these within a few hours after baking. On the other hand, if you plan to use these to make tiramisu or other desserts, they will stay good for up to 5 days.
I haven’t tried it yet, but I guess a 1:1 gluten-free flour mix will work as a substitute for all-purpose flour.
They will soften and become moist but won’t disintegrate or become soggy.
I hope you are going to love these vegan ladyfingers! They are light, perfectly crispy on the edges, and can be used in a multitude of ways!
Vegan Ladyfingers (Savoiardi)
Ingredients
- 70 g aquafaba
- 100 g granulated sugar
- 15 ml oil
- 15 ml applesauce
- 5 ml vanilla extract
- 130 g all-purpose flour sifted
- 20 g cornstarch
- 50 g powdered sugar for dusting
Instructions
- Preheat the oven to
350 °F (175°C) and line a baking sheet with parchment paper. - Whip the aquafaba: Add the aquafaba to the bowl of a stand mixer fitted with the whisk attachment. You can also use a hand mixer. Whip the aquafaba on high speed until it reaches soft peaks.
- Add the granulated sugar and whip for another 1-2 minutes or until it reaches stiff peaks.
- Combine: In a small bowl, whisk together the flour and cornstarch. Using a spatula, fold the oil, applesauce, and vanilla extract into the whipped aquafaba. Do not overmix.
- Next, add the flour and cornstarch and carefully fold them with the whipped aquafaba. Do not overmix and stop mixing as soon as the flour is incorporated and no white streaks remain.
- Pipe: Transfer the batter to a piping bag fitted with a 1/2-inch tip. Pipe the batter into 3-inch long logs, leaving about 2 inches between each.Dust each log with powdered sugar.
- Bake: Bake the ladyfingers for 10-12 minutes or until slightly golden brown on the edges. Let the ladyfingers cool completely before removing them from the baking sheet.
Notes
- For more precise results, measurements are given in grams. This recipe is not versatile. I recommend following the exact measurements and not making any substitutions.
- Do not overmix. When adding the dry ingredients to the whipped aquafaba, be gentle and do not overmix. Stop mixing as soon as the flour is fully incorporated into the aquafaba.
- Use a piping bag fitted with a 1/2-inch tip. I found that this tip size yields ladyfingers similar in size to those you would find in supermarkets.
- Dip in chocolate! If you plan to enjoy these ladyfingers as is, feel free to dip the base in melted chocolate!
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Hi Thomas, is there a way to substitute acquafaba and apple sauce?
Thank you
Hi Anna,
I’m afraid this recipe is not versatile at all. You could omit the applesauce but the aquafaba is really a key ingredient.
Hi Thomas, can I please check that the tablespoon measure is 15ml. I am pretty sure a teaspoon is 5mls the world over. But I know tablespoons are 20mls in Australia and 15mls in the UK. You advised that the recipe is unforgiving to alterations, so thought that I would check. Kind regards Robyn
Hi Robyn,
Sorry about that! I changed the measurements for the liquid to ml.
Amazing vegan recipe. It ‘s an excellent dessert. Thank you!
You are welcome Emy!
Hi, Why don’t you have food videos to show people how to make their vegan dishes with your recipes, Thomas?
Hi Ted,
I do have a youtube channel, but creating videos takes time!
I made these two days ago for a supper party! Oh my, I was so pleased with myself! I followed the recipe exactly. The taste was brilliant but the look wasn’t quite like the picture in the recipe! That was down to my shaky hand when squeezing the piping bag! I need to practice!! Thank you for a super recipe!
Oh thank you so much for your feedback Amanda! Glad you liked these ladyfingers!
True, the piping step needs a bit of practice 😉