Vegan Ladyfingers
These Vegan Ladyfingers are perfect for tiramisu or as a snack with your coffee! This recipe is quick and easy and only uses a few ingredients. Such a light, airy, and tasty treat!
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Bonnie - Serene Trail
Servings: 8
Calories: 153kcal
Ingredients
- 1/2 cup cold plant-based milk (118ml), such as soy
- 1/2 tablespoon apple cider vinegar
- 1/4 cup cold vegan butter sticks (58g), salted
- 1/2 cup cane sugar (100g)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (120g)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tablespoon powdered sugar
Instructions
- Gather all of the ingredients and equipment so that you can work quickly once the plant milk and vegan butter are out of the refrigerator. Keep them cold until just before you need them. This helps keep the ladyfingers light and airy.
- Stir the cold plant milk and apple cider vinegar together. Set it aside for 2-3 minutes to give it time to curdle. Preheat the oven to 350°F (177°C). Line 1 large or 2 smaller baking sheets with silicone baking mats or parchment paper.
- Beat the cold vegan butter and cane sugar together in a large bowl until it forms a grainy texture. Next, beat the buttermilk and vanilla into the mixture until everything is fully combined.
- Use a sifter to add the flour, baking powder, and salt to the bowl. Beat them in just until they’re fully combined. The batter will be smooth and thick.
- Spoon the batter into a piping bag. Pipe the batter in strips that are 2 1/2 inches long and an inch apart from each other.
- Bake the ladyfingers for about 10-12 mins in the middle of the oven. Start checking on them around 10 minutes and remove them as soon as you see a light golden color forming on the bottom/edges.
- Let them cool on the baking sheet for 5 minutes and then transfer them to a cooling rack for another 10 minutes. Dust them with powdered sugar and enjoy! No need to add powdered sugar if you're planning to use them to make tiramisu.
Video
Notes
- Makes about 24 ladyfingers
- I have had the best curdling results by using soy milk but another full-fat plant-based milk can be used.
- Keep the butter and plant milk in the refrigerator until just before you need them and work quickly once they are out for a light and airy biscuit.
- Try to use butter sticks such as Earth Balance because they hold up better.
- Check to make sure your baking powder isn't expired to ensure a full rise.
- Try not to over mix the dough once you've added the flour as that can toughen up the ladyfingers.
- Using a sifter for the dry ingredients helps break up any clumps. This reduces the need to over mix the batter.
- If you don’t have a piping bag, simply spoon the batter into a quart or gallon storage bag. Then, push out the excess air, seal it, and clip a corner about ½ inch wide.
- Be sure to line your baking sheets with a silicone mat (preferred) or parchment paper. This keeps the ladyfingers from cooking too fast and flattening on the hot trays.
Nutrition
Serving: 4 ladyfingers | Calories: 153kcal | Carbohydrates: 22.1g | Protein: 2.1g | Fat: 5.9g | Saturated Fat: 1.8g | Sodium: 373mg | Potassium: 396mg | Fiber: 0.5g | Sugar: 9.3g | Calcium: 21mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.