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Square cropped image of Pile of ladyfinger cookies, topped with sprinkled icing sugar, on a round wood board with white-grey marble background.
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Vegan Ladyfingers (Eggless)

This vegan ladyfinger recipe creates a deliciously airy vanilla sponge cookie, perfect to use in tiramisu or serve with coffee. It’s eggless and dairy free without losing the classic flavors and texture of ladyfingers.
Course Dessert
Cuisine Italian-inspired, Vegan
Keyword Eggless ladyfingers, Vegan ladyfingers
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 18 Ladyfingers
Calories 115kcal

Equipment

Ingredients

Whipped Aquafaba

  • ½ cup aquafaba (liquid from 19 oz/ 540 mL can of no-salt-added chickpeas)
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar

Whipped Margarine

  • ½ cup vegan margarine
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all purpose flour
  • 2 tablespoons corn starch
  • icing sugar (optional)

Instructions

Step 1: Whip Aquafaba

  • Open a can of no salt added chickpeas and drain the liquid into a measuring cup. One 19-ounce can should produce at least ½ cup aquafaba.
    ½ cup aquafaba
  • Pour the ½ cup aquafaba into a stand mixer bowl and turn onto the highest speed setting.
  • Whip for 3-4 minutes, until the aquafaba becomes fluffy and white.
  • Scrape the edges of the bowl and add cream of tartar. Return to whipping the aquafaba at your mixer’s highest speed setting.
    ¼ teaspoon cream of tartar
  • While whipping, very slowly pour in granulated sugar, about 1 tablespoon at a time. It should take about one minute to pour in.
    ¼ cup sugar
  • After all the sugar is in, scrape the edges of the bowl and whip for another 1-2 minutes until the aquafaba is a stiff foam (should hold its shape on the whisk head).
  • Transfer the whipped aquafaba to a large mixing bowl.

Step 2: Whip Vegan Margarine

  • Place vegan margarine into the bowl of the stand mixer along with some more sugar.
    ½ cup sugar, ½ cup vegan margarine
  • Whip, scraping the edges down a few times, until the margarine mixture has become fluffy and lighter in color.
  • Next, add vanilla extract and whip until incorporated.
    2 teaspoons vanilla extract
  • Once fluffy, carefully add ¼ of the whipped aquafaba and whip this in, on high speed, for about 1 minute. Stop whipping and scrape the edges down.
  • Add another ¼ of the aquafaba (⅓ of the aquafaba remaining).
  • Again, whip this second round of aquafaba into the margarine at high speed.

Step 3: Fold Ingredients Together

  • Carefully transfer this whipped margarine-aquafaba mix into the mixing bowl with the remaining aquafaba. Slowly fold the ingredients together.
  • When about half mixed, sift in corn starch and about half of your all-purpose flour.
    2 tablespoons corn starch, 1 ¼ cups all purpose flour
  • Once this is about half mixed in, sift in the remaining all-purpose flour.
  • Fold extremely carefully to allow the batter to hold its whipped in air content.

Step 4: Pipe and Bake

  • As soon as there’s no clumps of dry flour left in the batter, stop mixing.
  • Transfer this mixture into a piping bag with a ½ inch round tip (if you don’t have this tip, just cut a ½ inch hole into a piping bag).
  • Prep a baking tray by covering it with parchment paper or a silicone baking mat.
  • Pipe the ladyfingers onto the baking tray. They should be about ¾ inches wide and 3 ½ inches long; and at least 1 ½ inches apart.
  • When all the batter is piped, place the baking tray into an oven preheated to 350 °F.
  • Bake for 17-20 minutes, until the bottoms of the cookies are very lightly browned.

Step 5: Cool and Serve

  • The cookies will be quite soft straight out of the oven. Let the cookies rest on the baking tray for about 2 minutes, then carefully transfer to a wire cooling rack.
  • As the cookies cool, they will firm and become crunchy in texture.
  • Once cooled, serve your ladyfingers or use them in a tiramisu! If using for tiramisu, leave the ladyfingers as-is. If serving on their own, it’s optional to top with icing sugar (scoop a tablespoon or so into a wire strainer and sprinkle on top).
    icing sugar

Nutrition

Serving: 1Ladyfinger (1/18 of recipe) | Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 40mg | Potassium: 18mg | Sugar: 8g | Calcium: 2mg