Go Back

Delicious Vegan Ladyfingers for Every Occasion

Make Vegan Ladyfingers with clear steps, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup aquafaba liquid from canned chickpeas
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened plant-based milk

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until well combined.
  3. In a separate large mixing bowl, beat the aquafaba and cream of tartar with an electric mixer on high speed for about 5-7 minutes, or until stiff peaks form.
  4. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and holds firm peaks.
  5. Gently fold in the vanilla extract and a splash of plant-based milk to the aquafaba mixture, being careful not to deflate the whipped aquafaba.
  6. Sift the flour mixture into the aquafaba mixture in three parts, folding gently after each addition to avoid losing air.
  7. Transfer the batter into a piping bag fitted with a round tip and pipe 3-inch long strips onto the prepared baking sheet, leaving space between each one.
  8. Bake in the preheated oven for 12-15 minutes, or until the ladyfingers are lightly golden and spring back when touched.
  9. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.