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–+ servings
Vegan Ladyfingers

Delicious Vegan Ladyfingers: Soft, Sweet, and So Easy to Make

These Vegan Ladyfingers are airy, delicious treats perfect for any dessert lover. Easy to make, they're a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: Italian
Calories: 94
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All Purpose Flour Essential for providing structure and texture; measuring correctly is key.
  • 2 tablespoons Cornstarch Reduces the protein content of the flour, resulting in a lighter texture.
  • 1 teaspoon Baking Powder A leavening agent that gives these cookies a delightful lift.
  • 1/2 teaspoon Baking Soda Works alongside baking powder to enhance rise and texture.
  • 1/4 teaspoon Salt Balances sweetness and enhances the overall flavor of your cookies.
  • 1/2 cup Vegan Butter Contributes moisture and fat for richness in every bite.
  • 1/3 cup White Granulated Sugar Divided into portions, it sweetens the cookies beautifully.
  • 1 teaspoon Vanilla Extract Adds a classic depth of flavor to the batter.
  • 1/2 cup Aquafaba (Chickpea Liquid) Acts as an egg white substitute; adds fluffiness to your vegan ladyfingers.
  • 1/2 cup Soy Milk Provides additional moisture; feel free to substitute with any non-dairy milk of your choice.
For the Topping
  • 1 tablespoon Powdered Sugar A light dusting adds a sweet, slightly crunchy texture before baking.

Equipment

  • Stand Mixer
  • piping bag
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions for Vegan Ladyfingers
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
  3. Using a stand mixer, cream together the vegan butter and half of the granulated sugar along with vanilla extract.
  4. In a separate clean bowl, whip the aquafaba using an electric mixer until frothy and thickened.
  5. Carefully fold the whipped aquafaba into the creamed butter mixture using a spatula.
  6. Sift the dry ingredients into the wet mixture and gently fold until just combined.
  7. Pour in the soy milk and continue folding until smooth and homogenous.
  8. Transfer the batter into a piping bag fitted with a large round tip.
  9. Pipe 3.5-inch long ladyfingers onto the prepared baking sheets, leaving space between each one.
  10. Lightly dust the piped ladyfingers with powdered sugar before placing them in the oven.
  11. Bake for about 15 minutes, or until they are golden and firm to the touch.
  12. Once baked, allow the ladyfingers to cool completely on the tray.

Nutrition

Serving: 1cookieCalories: 94kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 130mgPotassium: 70mgFiber: 0.5gSugar: 5gCalcium: 10mgIron: 0.5mg

Notes

Ensure accurate measuring of ingredients and gentle handling to maintain texture.

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