This vegan ladyfingers recipe makes soft and delicate little sponge cake cookies with a hint of lemon and vanilla. They are perfect for tiramisu and a kid and toddler magnet when dusted with a little powdered sugar.
I found that aquafaba was even easier to whip up than egg whites, making this recipe super beginner-friendly, even if you haven't used aquafaba before.
Vegan ladyfingers may be famous for tiramisu, but trust me-they shine on their own too! Light, fresh, and irresistibly snackable, my family couldn't stop sneaking them while I prepped my famous vegan tiramisu.
They're the ultimate spring and summer cookie-perfect for picnics, coffee-dunking (their true calling!), or just enjoying straight from the tray. And if you haven't tried them in my Vegan Tiramisu or Dairy-Free Tiramisu yet, you're in for a real treat-freshly baked ladyfingers take them to the next level!
If you're loving these classically made Italian desserts, you don't want to miss my Vegan Stracciatella Gelato or my Italian Hot Chocolate, all which can be made entirely vegan and dairy-free.
And for more vegan cookie recipes, check out my Coconut Sugar Chocolate Chip Cookies, Vegan Chocolate Chip Cookies, Vegan Sugar Cookie Cut Outs, Vegan Gingerbread Cookies, and Vegan Thumbprint Cookies. In fact, nearly all of my cookies have a vegan alternative if not vegan already, and is the version we make most frequently in my own home!
How to make it (with photos)
These vegan ladyfingers are made for American kitchens-no weirdly converted cup measurements here! As an Italian-American, I crafted this recipe to be easy, precise, and totally authentic, with that perfect soft sponge cake texture. Optional metric measurements included, but no struggling required!
Ingredient Notes + Substitutions
There are only 9 simple vegan ingredients in this vegan ladyfingers recipe with tested substitutions for different diets and needs.
All Purpose Flour
On this blog, everything is entirely gluten-free, so of course I used All Purpose Gluten-Free Flour. Bob's Red Mill Gluten-Free 1-to-1 All Purpose Baking Flour is the brand I used. Since gluten-free flour blends can vary slightly by weight, weighing your flour using a kitchen scale is the preferred method of measurement, though they should turn out well either way.
Make sure your gluten-free flour has xanthan gum, or add ¼ teaspoon per cup of flour.
Looking to use regular all purpose flour? No problem! I recommend using the weight measurement for most accurate results, which is about 1 ½ cups of regular All Purpose Flour.
Potato Starch
Vegan ladyfingers are all about that light, airy bite-regular flour alone is just too heavy! That's where a little starch magic comes in. I love using potato starch for the perfect softness, but cornstarch works just as well (swap it 1:1).
Aquafaba
I'll be honest-I was totally intimidated by aquafaba at first. Whipping up chickpea water to make fluffy, egg-free magic? Sounded way too tricky. But turns out, it's easier than egg whites! Less risk of overbeating, no temperamental peaks-just perfect, airy batter every time. And in these vegan ladyfingers, it creates that classic soft sponge texture that's perfect for tiramisu (or just snacking straight off the tray).
I used a can of Bush's Chickpeas and separated the aquafaba from the chickpeas using a mesh strainer. Make sure that any bowls, measuring cups, or beaters touching the aquafaba are completely clean and grease-free since oil or grease can interfere with the whipping process.
Lemon Juice
Lemon juice isn't just for flavor-it's the secret to whipping aquafaba into fluffy perfection! A little acidity helps stabilize the magic, so you absolutely cannot skip it. No lemons on hand? No worries! White vinegar or apple cider vinegar in equal amount work just as well.
Granulated Sugar
For perfect vegan ladyfingers, it has to be white sugar-no sneaky swaps! It keeps the texture light and the delicate flavor neutral, exactly how it should be. Brown sugar, coconut sugar, or liquid sweeteners? Nope, they'll weigh things down.
Just make sure your sugar is vegan-friendly (some brands use bone char for processing). If it's labeled "organic" in the USA, it's vegan friendly.
Vegan Butter
Vegan butter gives these ladyfingers the best flavor and texture, but fair warning-it will knock down your aquafaba bubbles a bit! Not completely, but you'll notice a difference and this is completely okay.
Coconut oil is an option, but it can make the ladyfingers heavier and crispier instead of soft and spongy. So if you're after that perfect, bakery-style bite, stick with vegan butter!
If you're here for the egg-free recipe and can handle regular dairy butter, that works too.
You also need gluten-free baking powder (like Clabber Girl or Rumford brands in the USA), salt, and vanilla extract to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make vegan ladyfingers in five beginner-friendly steps.
- Dry Ingredients: To a medium mixing bowl, add the gluten-free flour, potato starch, baking powder, and salt. Whisk together well.
- Whipped Aquafaba: To a large mixing bowl, add the aquafaba and lemon juice. Whip with an electric mixer on high speed until soft peaks are formed. Then reduce the speed slightly to medium high while adding the sugar about 1 tablespoon at a time. With the addition of sugar, stiff peaks will form and the mixture will turn shiny and smooth (similar to making meringues).
- Ladyfinger Batter: Sift the dry ingredients into the whipped aquafaba about ¼ cup at a time, folding it in by hand with a wooden spoon or spatula until mostly mixed before the next addition. Do not use an electric mixer for this step. Be careful to mix slowly and only as much as needed. When about ¾ of the dry mixture has been added, fold in the vanilla extract and melted butter. Then sift in the rest of the dry ingredients and mix only until just combined.
- Shape the cookies: Preheat the oven to 400 degrees F and line two large baking sheets with a silicone liner or parchment paper. Gently add the batter to a piping bag with a ½ inch piping tip or corner cut-out. Pipe thick 4-inch logs, moving slowly so that the width of the piped ladyfinger is actually wider than the piping tip (it should push into the previously piped batter causing it to expand beyond the tip width). Leave about 2 inches between ladyfingers.
- Bake: Bake for 5-8 minutes until just set but not browning. Allow to cool for 10 minutes on the pan before gently moving to a wire cooling rack using a spatula (transfer as soon as possible to a cooling rack if over-baked). Let cool completely before assembling the tiramisu, or better yet use them after a day or two when they are stale.
Expert Tips
Make amazing vegan ladyfingers on the first try with these expert tips.
Use a thick high quality baking pan and silicone liner.
This keeps the heat even and prevents sticking (because no one wants sad, stuck ladyfingers). If you have a thin pan, are using parchment paper, or both, keep an extra watchful eye on the vegan ladyfingers and expect them to be finished cooking on the earlier side.
It's ok if they're a bit squiggly when piping.
Don't stress if your piping skills aren't Great British Bake Off level! A little squiggle just adds character, and they still taste amazing. Plus, once they're stacked in tiramisu or dunked in coffee, no one will even notice!
With my toddler in a sleep regression and the caffeine I'm consuming to compensate, my cookies were super wiggly and just as delicious and fun to eat - I promise!
Recipe FAQs
Here I answered some frequently asked questions about this vegan ladyfingers recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftover vegan ladyfingers in an airtight container at room temperature for 2-3 days.
Vegan ladyfingers absorb liquid a little differently than traditional ones. I found that fresh or 1-2 day old ladyfingers work about the same, though the softer fresher ones may have absorbed the espresso a little faster. Faster absorption is a good thing, since vegan ladyfingers made with aquafaba absorb liquid more slowly than traditional ladyfingers.
For aquafaba to whip successfully, it must be prepared in a bowl and with utensils that are completely free of grease since the grease prevents bubble formation while whipping. It also must have an acid present, like lemon juice, vinegar, or cream of tartar.
If you still struggle to get aquafaba to whip successfully and have followed the above guidelines, you may need to reduce the aquafaba first. You can reduce aquafaba by heating it on the stove until simmering, stirring on occasion to prevent burning, until the volume has reduced by 30-50%. This concentrates the aquafaba so there is less water and more of the structure building components.
Related vegan dessert recipes to consider...
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📖 Recipe
Soft Vegan Ladyfingers
Ingredients
- 1 ⅓ cup all purpose gluten-free flour (182 grams) or regular all purpose flour
- ½ cup potato starch (60 grams)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup aquafaba (182 ml)
- 1 teaspoon lemon juice
- ⅔ cup granulated sugar , vegan friendly
- 2 teaspoons vanilla extract
- 4 tablespoons vegan butter
Instructions
- Dry Ingredients: To a medium mixing bowl, add the gluten-free flour, potato starch, baking powder, and salt. Whisk together well.1 ⅓ cup all purpose gluten-free flour, ½ cup potato starch, 2 teaspoons baking powder, ¼ teaspoon salt
- Whipped Aquafaba: To a large mixing bowl, add the aquafaba and lemon juice. Whip with an electric mixer on high speed until soft peaks are formed. Then reduce the speed slightly to medium high while adding the sugar about 1 tablespoon at a time. With the addition of sugar, stiff peaks will form and the mixture will turn shiny and smooth (similar to making meringues).½ cup aquafaba, 1 teaspoon lemon juice, ⅔ cup granulated sugar
- Ladyfinger Batter: Sift the dry ingredients into the whipped aquafaba about ¼ cup at a time, folding it in by hand with a wooden spoon or spatula until mostly mixed before the next addition. Do not use an electric mixer for this step. Be careful to mix slowly and only as much as needed. When about ¾ of the dry mixture has been added, fold in the vanilla extract and melted butter. Then sift in the rest of the dry ingredients and mix only until just combined.2 teaspoons vanilla extract, 4 tablespoons vegan butter
- Shape the cookies: Preheat the oven to 400 degrees F and line two large baking sheets with a silicone liner or parchment paper. Gently add the batter to a piping bag with a ½ inch piping tip or corner cut-out. Pipe thick 4-inch logs, moving slowly so that the width of the piped ladyfinger is actually wider than the piping tip (it should push into the previously piped batter causing it to expand beyond the tip width). Leave about 2 inches between ladyfingers.
- Bake: Bake for 5-8 minutes until just set but not browning. Allow to cool for 10 minutes on the pan before gently moving to a wire cooling rack using a spatula (transfer as soon as possible to a cooling rack if over-baked). Let cool completely before assembling the tiramisu, or better yet use them after a day or two when they are stale.
Wendy says
I made two batches of this recipe! One batch for tiramisu, but I needed to make another batch since my family ate half of them before I used them in the dessert. They mild and sweet and really delicious. We’ll be making them again both for tiramisu and for snacking.