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–+ servings
Baked vegan lady fingers on a cooling rack.

Vegan Lady Fingers

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serving Size: 8 lady fingers
Author Puja Verma
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DESCRIPTION

Sweet delicate vegan lady fingers; AKA: savoidari or Italian biscuits. Made 100% plant-based with the magic of whipped aquafaba that offers an egg white-like consistency, resulting in an airy texture. These are way better than store-bought, and super versatile to use. Serve them with some morning tea, latte, or add them to several gourmet desserts, like tiramisu.

INGREDIENTS
  

  • 1 cup all-purpose flour
  • 2 tablespoon corn starch
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup aquafaba (chickpea juice/brine) Refrigerated for at least 2 hours
  • ¼ tsp creme of tarter
  • ⅔ cup sugar
  • 2 tablespoon avocado oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar

METHOD
 

  • Preheat oven to 350℉.
  • Sift the all-purpose flour, cornstarch, baking powder and salt through a fine mesh sieve into a mixing bowl.
  • Whip aquafaba and creme of tarter with an electric whisk or stand mixer on medium-high speed. Whip till it starts to fluff up or create stiff peaks.
    Note: Do not over-whip aquafaba. Stop once it fluffs up with air. Whipping too long can deflate it.
  • Slowly start adding sugar to the aquafaba as it is whipping. Do not dump the sugar all at once because that can cause it to deflate. Once sugar is added, the mixture should start to look slightly glossy.
  • Next, add vanilla extract and avocado oil to the aquafaba while it is still whipping.
  • Stop whipping and fold in the dry flour mixer till all combined.
  • Evenly fill into silicone ladyfinger/twinkie molds. Then bake for 28 minutes.
  • Remove from oven and let it cool for 15 minutes while in the silicone molds. Then dust lady fingers with powdered sugar.
  • Gently remove ladyfingers from the molds, and transfer to a wire cooling rack for another 10 minutes.

NOTES

  • Avoid over-whipping: Avoid overwhipping the aquafaba to achieve a light and airy consistency without deflating it.
  • Sift the dry ingredients: This helps eliminate lumps and creates a light batter.
  • Fold gently: Preserve the airiness of the aquafaba by folding the ingredients gently.
  • Use an oven thermometer: This will make sure the oven stays at a consistent temperature throughout for uniform baking.
  • Use silicone molds: If you have them, I recommend using silicone molds since they provide an even bake and easy release.

NUTRITION

Calories: 163kcal | Carbohydrates: 32g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 126mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 18g | Calcium: 32mg | Iron: 1mg
Course: Breakfast, Snack
Cuisine: Italian
Keyword: Vegan Lady Fingers, vegan sponge fingers
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