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My new and improved recipe for vegan ladyfingers is the perfect espresso-soaking vessel for your next batch of vegan tiramisu.

With a perfect texture that's slightly crisp on the outside yet still slightly soft and airy inside. They have a delicious slightly tangy vanilla flavor which makes them good enough to savor on their own as well as use in an array of vegan desserts.

three ladyfinger cookies stacked on top of each other, with one sliced in half showing the cross-section and crunch consistency.Pin
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📖 What Are Ladyfingers?

Ladyfingers are Italian cookies made with a meringue-based sweet sponge cake batter. They're also referred to as sponge fingers, Savoiardi (Italian), or Boudoir biscuits (French).

I've picked apart the process and ingredients usually found in ladyfinger biscuits which are heavy in eggs and dairy products. After several attempts, I'm happy to say that these vegan Savoiardi biscuits are very close in flavor to the originals. And quite honestly, a lot better than store-bought!

🧾 Ingredients Needed

Here is everything you need to make eggless ladyfingers from scratch:

ingredients for homemade vegan savoiardi measured out in bowls on a wooden surface.Pin

Ingredient Notes

  • Aquafaba - This recipe calls for 120g/half cup of aquafaba (the amount typically yielded from one 425g/15 ounce can of chickpeas). Ladyfinger biscuits usually contain whipped egg whites, which are then folded through the cookie batter. Luckily, aquafaba does the job perfectly here. When whisked, chickpea brine mimics the properties of egg whites, making it perfect for vegan meringues and pavlova as well as an array of other vegan desserts such as these vegan sponge fingers.
  • Cream of tartar - This is a stabilizer and helps to create a stronger and more stable meringue cookie base. If you don’t have this to hand, you can use the same volume of apple cider vinegar in its place.
  • Vegan Yogurt - A common query I had with my original ladyfinger recipe was whether it could be made without coconut milk. Vegan Greek-style yogurt is my egg-replacer of choice for most vegan cookie recipes, so I tested it with these and it works an absolute treat. Of course, you can still use coconut cream or even vegan sour cream if preferred.
  • Sugar - You can use granulated or caster/superfine sugar. The smaller grains of superfine sugar are incorporated into the aquafaba more easily - but regular white sugar works fine with a little extra whisking.
  • Vanilla Extract - This is the main flavor of ladyfinger biscuits so make sure you use a good quality pure vanilla extract or vanilla bean paste.
  • Powdered Sugar - Also known as icing sugar or confectioner's sugar, is a vital the get the best results from your homemade ladyfingers.
  • Baking Powder - This is a leavening agent. As eggs usually provide leavening to lady finger cookie recipes, we're compensating with baking powder.
  • Olive Oil - Another kay to replacing eggs in ladyfingers is the fat element. I love using olive oil in baking but you can use sunflower oil for a more neutral taste. I also tested these cookies with melted vegan butter which gave them a gorgeous flavor, but they did not rise quite as much.
  • Cornstarch - This helps the ladfingers from spreading too much, you *can* replace it with extra flour, but you will be left with slightly thicker cookies.
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🥣 How To Make Vegan Ladyfingers

Although they are pretty easy to make once you get the hang of them, there are a few steps involved to making the perfect vegan ladyfingers. I recommend reading through the instructions first, and having all your ingredients and equipment ready to go.

whisking aquafaba in a large mixing bowl with an electric mixer.Pin

Step 1: Whip the aquafaba and cream of tartar for 5 minutes until soft peaks form. Start whisking sugar into the whipped aquafaba, a few tablespoons at a time. I use an electric mixer but you can also use a stand mixer if you have one.

hand holding up a whisk with aquafaba whipped to stiff peaks.Pin

Step 2: Make sure you whisk for 20-30 seconds each time to dissolve the sugar into the mixture before adding more. Continue whisking for another 3 minutes until it reaches stiff peaks.

whisking vegan yogurt, sugar, vanilla, and olive oil in a bowl with an electric mixer.Pin

Step 3: In a separate large bowl, whisk the remaining sugar, olive oil, non-dairy yogurt, and vanilla extract for a couple of minutes until the sugar is dissolved.

carefully folding whipped aquafaba through wet ingredients.Pin

Step 4: Begin carefully folding the aquafaba into the liquid ingredients with a spatula in 3 parts.

wet ingredients for ladyfingers folded together with whipped aquafaba in a bowl.Pin

Step 5: Stop folding once there are no visible large streaks. You don't want to overmix it and deflate it.

cookie batter gently folded together in a large mixing bowl.Pin

Step 6: Carefully fold the dry ingredients into the wet ingredients in 3 more increments. Transfer the batter to a piping bag fitted with a ½-inch round tip, or simply snip the top from a disposable piping bag.

vegan savoiardi cookies piped onto a baking sheet lined with parchment paper.Pin

Step 7: Pipe the cookies in 3.5-inches long and no more than 1-inch wide onto a baking sheet lined with parchment paper. Leave around another inch of space between each cookie as they will spread in the oven.

ladyfingers on a baking sheet dusted with icing sugar ready to go into the oven.Pin

Step 8: Just before baking, generously dust the ladyfinger cookies with some powdered sugar. Bake in a preheated oven for 13 minutes, then let them sit on the tray for 5 minutes before transferring them to a cooling rack.

🔪 Serving Suggestions

These homemade savoiardi are so versatile and can be used in lots of eggless recipes:

💬 FAQs

How can I tell that my ladyfingers are cooked?

They're ready once they turn golden brown on the edges which will give them a slight crunch/firm outer layer.

Can I use apple puree instead of yogurt?

I find that vegan yogurt or coconut milk work best, but I did test these cookies using apple puree and the result was a much softer sponge cake consistency, but they were still very tasty!

Can I freeze vegan ladyfingers?

Yes, these eggless lady finger biscuits can be frozen in a sealed container for up to a month. So you can make them ahead of time to use in our favorite recipes.

How to store vegan ladyfingers?

For crisp ladyfinger cookies, keep them stored in an airtight container at room temperature for up to 5 days. After a couple of days, they may soften a little. For the best results, I like to bake them fresh the same day I plan on making tiramisu, as the will be more crisp and soak up more espresso!

Can I make these ladyfingers gluten-free?

I haven't attempted this recipe with gluten-free flour but if you're keen to give it a try I would recommend trying an all-purpose gluten-free at a 1:1 ratio.

ladyfingers lined up on a baking sheet lined with parchment with a dusting of powdered sugar.Pin

🍪 More Vegan Cookies

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Vegan Ladyfingers (Savoiardi Cookies)

4.84 from 65 votes
PREP TIME: 20 minutes
COOK TIME: 13 minutes
TOTAL TIME: 33 minutes
Servings: 32 cookies
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Description

These light and slightly crunchy vegan ladyfingers (Italian Savoiardi biscuits) are perfect to use as the base for tiramisu, trifle, or to simply enjoy with a cup of coffee. They are perfect made with or without a mold!

Ingredients

  • 120 g (½ cup) aquafaba, *see note 1
  • ½ teaspoon cream of tartar, or lemon juice or vinegar
  • 115 g (⅓ cup + ¼ cup) granulated or caster sugar (superfine sugar), separated into ⅓ cup + ¼ cup (70g + 45g)
  • 45 g (2 ½ tbsp) vegan Greek-style yogurt , or coconut cream/vegan sour cream
  • 40 ml (8 tsp) olive oil, or sunflower oil
  • 2 teaspoons vanilla extract
  • 200 g (1 ½ cups + 4 tsp) plain flour, sifted
  • 30 g (¼ cup) cornstarch, sifted *see note 2
  • 2 teaspoons baking powder, sifted
  • ¼ teaspoon sea salt
  • 50 g (½ cup) powdered sugar (icing sugar)

Instructions

  • Note: A silicone ladyfinger mold is completely optional for this recipe - they work perfectly piped by hand. One thing to note is, the cookies will be slightly softer when baked in silicone.
    I recommend measuring the recipe in grams and reading through the tips in the blog post above to get the most accurate results.
  • Prepare: Preheat your oven to fan 180°C/356°F (conventional 200°C/392°F).
    Line 2 cookie sheets or baking trays with a sheet of parchment paper. You can very lightly grease the baking sheet with oil as this will make it super easy to remove the baked cookies, oil spray works best.
    Take a large clean bowl, and make sure it's completely dry and free of any grease.
  • Whisk the aquafaba: Add the aquafaba and cream of tartar to the large bowl or stand mixer and whisk on high speed for 5 minutes until soft peaks form.
  • Add the sugar: Slowly add in ⅓ cup (70g) of sugar, one dash at a time while continuing to whisk and incorporate the sugar into the aquafaba. Continue whisking for another 3 minutes until it reaches stiff peaks.
  • Whisk the ingredients: In a separate bowl, whisk together the remaining ¼ cup (45g) sugar, vegan yogurt, olive oil, and vanilla extract until combined.
    Use a spatula to carefully fold the whipped aquafaba into the bowl with the wet ingredients, in 3-4 increments. Be careful not to over-mix.
  • Mix the dry ingredients: Mix together the flour, cornstarch, baking powder, and salt and carefully fold them into the aquafaba mixture in 2-3 increments, again be careful not to over-mix.
  • Pipe the cookies: Transfer the batter to a piping bag fitted with a ½-inch round tip, or simply snip the top from a disposable piping bag.
    Pipe the cookies in 3.5-inches long and no more than 1-inch wide onto a baking sheet lined with parchment paper. Leave around another inch of space between each cookie as they will spread in the oven.
    Just before baking, generously dust them with powdered sugar.
  • OR
    Using silicone baking molds: Lightly grease the mold with vegetable oil or vegan butter, and dust with a thin layer of powdered sugar. Pipe the batter into the molds (only filling them half-way) and dust them with more icing sugar before baking.
  • Bake: If using a tray, bake for 12-13 minutes, until the cookies begin to brown on the edges. If using silicone molds, they will take 14-15 minutes to bake through.
  • Cool the cookies: Allow them to cool on the tray for about 5 minutes before transferring them to a cooling rack to cool completely. If using silicone molds, allow them to cool completely before removing them from the molds.
    Clean and dry the molds and repeat the process with the remaining batter *the full recipe will make about 2-3 cookie sheets in total depending on the size).
  • Storage: For crisp ladyfinger cookies, keep them stored at room temperature in an airtight container for up to 5 days. After a couple of days, they may soften a little.
    You can also freeze them in a sealed container for up to a month. So you can make them ahead of time to use in our favorite recipes.

Notes

  1. Aquafaba: The liquid part from tinned chickpeas.
  2. Cornstarch - This helps the ladfingers from spreading too much, you *can* replace it with extra flour, but you will be left with slightly thicker cookies.
  3. Bake trays one at a time. As this recipe makes 32 ladyfingers, it's likely you'll need more than one tray. Make sure you pipe the second tray of cookies just before baking - don't pipe them out and leave them hanging around while you wait for space to free up in your oven.

Nutrition

Serving: 1cookie | Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 45mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 5g | Calcium: 17mg | Iron: 0.3mg
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This recipe was originally posted in September 2021, it has been improved and updated since to be even more delicious and easy to make!