Easy Vegan Lady Fingers (2024)

These vegan lady fingers, also known as savoiardi, are sweet, delicate, and perfectly crispy! With the help of ingredients like whipped aquafaba, you’re able to achieve an authentic texture without the need for eggs. Use this elegant treat to accompany your morning tea or as a foundational element in a vegan tiramisu.

Why you’ll love this recipe

• Aquafaba magic: If you’re new to aquafaba (chickpea brine), this key ingredient offers an egg white-like consistency, ensuring a light and airy vegan lady fingers texture.
• Versatile uses: Beyond just a snack on their own, you can use these vegan lady fingers as an essential part of several gourmet desserts, from tiramisu to trifles.
• Better than store-bought: Making lady fingers at home results in much more authentic, bakery-style results. Plus, most store-bought brands aren’t vegan-friendly!

What are lady fingers?

Lady fingers are a type of Italian cookie (or biscuit depending on where you’re from). You may also hear them referred to as savoiardi or boudoir biscuits. But, no matter what they’re called, they feature a sweet meringue-based sponge cake batter.

Creating a vegan version of these delicate, finger-like cookies is no small feat, but I’ve finally nailed it! Not only do they not contain eggs, but they still retain the classic texture and flavor everyone has grown up loving.

By following this recipe, you’ll be able to make perfect lady fingers every time. Enjoy them with coffee and tea, add them to tiramisu or trifles, or pair them with vegan mousse. The options are endless!

Ingredients & Substitutions

• All-purpose flour: Makes up the structure of the biscuits, creating a tender crumb. You can try substituting it with a 1:1 gluten-free flour if needed, but the results will vary.
• Cornstarch: Enhances the light and crispy texture. If you don’t have cornstarch, arrowroot powder works as an alternative.
• Baking powder: The leavening agent that helps these lady fingers rise. No baking powder? Replace it with a combination of cream of tartar and baking soda.
• Salt: Enhances the other flavors, creating a balanced cookie. Any fine-grain salt will do.
• Aquafaba: Also known as chickpea brine, aquafaba emulates egg whites in both structure and moisture. Make sure you refrigerate it for at least 2 hours before whipping so it holds its shape.
• Cream of tartar: Stabilizes the aquafaba once it’s whipped. If you can’t find cream of tartar, lemon juice is a possible alternative.
• Sugar: Adds a delicate sweetness. Use quality, fine-ground granulated sugar for the ideal incorporation into the batter. If you use a coarser sugar, your results may vary.
• Avocado oil: Provides moisture and richness. Melted flavorless (refined) coconut oil or vegan butter are also good choices.
• Vanilla: Provides a sweet, fragrant flavor. I suggest using 100% pure vanilla extract over artificial vanilla extract. You can also add almond extract for nutty notes.
• Powdered sugar: Adds a finishing touch of melt-in-your-mouth sweetness. You can omit the powdered sugar if you prefer or don’t have any on hand.

How to make vegan lady fingers

• Step 1: Sift the all-purpose flour, cornstarch, baking powder, and salt through a fine mesh sieve. This ensures a lump-free batter, giving your lady fingers a smooth texture.

• Step 2: Whip the aquafaba and cream of tartar until you see stiff peaks forming, but remember, over-whipping can deflate its airy nature.

• Step 3: Slowly incorporate the sugar into the whipped aquafaba mixture so it retains its volume. Once it’s all incorporated, the mixture should have a glossy finish.

• Step 4: Gently mix in the vanilla extract and avocado oil, then carefully fold in the dry ingredients to maintain the mixture's lightness.

• Step 5: Fill lady finger molds with the batter. Bake them at 350F until they’re a light golden color.

• Step 6: Allow the lady fingers to cool for at least 15 minutes, then sprinkle the top of the lady fingers with powdered sugar before removing them from the molds and transferring them to a wire rack.

Storage & Reheating

Proper storage ensures you’ll be able to enjoy these vegan lady fingers at their best! Keep the following tips in mind:

• Room temperature: You can store leftover lady fingers in a container for a few weeks on the counter. To let them dry out for tiramisu, you can leave the lid loosely on or toast before using.
• Fridge: I recommend storing your biscuits at room temperature or in the freezer, but you can also keep them in the fridge, especially if you’ll be using them in tiramisu.
• Freezer: Lady fingers also freeze quite well! Just transfer them to a freezer-safe bag or container and they will last for up to 2-3 months.

Variations

• Chocolate-dipped: Dip half the lady finger in melted vegan chocolate.
• Zesty: Add some orange zest for a hint of citrusy notes.
• Cocoa: Mix in a tablespoon of cocoa powder for rich chocolatey flavors.
• Nutty: Fold in some finely chopped nuts for added crunch.
• Spiced: Add a pinch of cinnamon or nutmeg for a warming spice.

Top tips

• 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.

FAQ

More dessert recipes

If you enjoyed this vegan lady fingers recipe, you’re going to have to try these other plant-based desserts:

• Vegan Tiramisu: A classic, indulging Italian dessert made with all plant-based ingredients.
• Vegan Flan: Rich, creamy, and indulgent flan made plant-based!
• Gluten-Free Chocolate Muffins: Rich, decadent, and indulgent vegan muffins.
• Vegan Chocolate Chip Muffins: Sweet, tender, chocolate-studded muffins.
• Vegan Crème Brûlée: A crunchy, creamy, and ultra-satisfying dessert.