Hey there, fellow food adventurers!
It's Bella, and I've been on a quest for the perfect vegan ladyfinger – those light-as-air biscuits that form the heart of a truly spectacular tiramisu. And guess what? After a few (okay, maybe more than a few) kitchen experiments, I'm thrilled to share my secret recipe with you all!
Now, I know what you might be thinking: 'Vegan baking? Ladyfingers? Sounds complicated!' But trust me, it's not! The key is patience, a gentle hand, and a little bit of aquafaba magic (that's the fancy name for chickpea brine!).
Why This Recipe Rocks
- Healthy & Light: We're using plant-based ingredients to create a treat that's both delicious and good for you. Say goodbye to heavy, overly sweet desserts!
- Gluten-Free Option: Got dietary restrictions? No problem! I've included a gluten-free version that's just as fabulous.
- Make-Ahead Magic: These little biscuits keep well, so you can bake them in advance and have them ready for your next tiramisu masterpiece (or just enjoy with your afternoon coffee!).
- Fun to Make: Okay, maybe washing up isn't that fun, but the rest of the process is pure kitchen therapy.
The Star Ingredients
- Aquafaba: This is the superhero of vegan baking! It whips up beautifully, giving our ladyfingers that light, airy texture.
- Cornflour/Cornstarch: This ensures a delicate crumb structure.
- Vegan Butter (or Coconut Oil): A touch of richness and flavor, keeping it plant-based and delicious.
- Vanilla & Almond Extracts: These add depth of flavor, making each bite heavenly.
Tips for Success
- Gentle Folding: Treat your batter like a precious cloud. Don't overmix; just fold until everything is combined.
- Piping Perfection: A piping bag makes it easy to shape the ladyfingers. If you don't have a big nozzle, don't worry, just pipe double lines.
- Sugar Sprinkle: Don't skimp on the caster and icing sugar – it adds a delightful sweetness and helps create that classic ladyfinger crust.
- Bake to Golden: Keep an eye on your biscuits in the oven. They should be lightly golden and crisp, but not burnt.
Get Your Bake On!
Ready to create some delicious magic? Here’s the recipe:
Vegan Ladyfingers (with Gluten-Free Option)
Yields: about 20 ladyfingers
Prep Time: 20 minutes
Cook Time: 12-16 minutes
Ingredients:
For Both Regular and Gluten Free Versions:
- 50g / ¼ cup vegan butter (or odourless coconut oil)
- 80ml / ⅓ cup aquafaba (chickpea brine)
- 5 ml / 1 tsp lemon or lime juice
- 125 g / ½ cup + 2 tbsp caster sugar, plus extra for sprinkling
- 10 ml / 2 tsp vanilla extract
- 2.5 ml / ½ tsp almond extract
- Icing sugar for dusting
Regular Version:
- 185 g / 1 ½ cups plain all-purpose flour
- 60 g / ½ cup cornflour / cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Gluten-Free Version:
- 185 g / 1 ½ cups gluten-free flour mix
- 60 g / ½ cup cornflour / cornstarch or potato starch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 25 g / 2 tbsp almond flour / meal
- ½ tsp xanthan gum
Instructions:
- Preheat your oven to 200°C / 390°F and line two baking trays with baking paper. Prepare a piping bag with a ½” nozzle. Place the piping bag in a tall glass for easy filling.
- Melt your vegan butter and set it aside to cool slightly.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. If using the gluten-free version, add almond flour and xanthan gum as well.
- In a large, clean bowl, whip the aquafaba with lemon juice until stiff peaks form. Gradually add the sugar, continuing to whip until the mixture is glossy and thick.
- Sift about a quarter of the dry ingredients into the meringue, folding it in gently. Repeat with the next two batches of dry ingredients. After folding in the third batch, gently fold in the vanilla and almond extracts, and the melted (but cooled) vegan butter/coconut oil.
- Fold in the final portion of dry ingredients until everything is just combined. The batter should be thick.
- Transfer the batter to the piping bag. Pipe 4-inch long cookies onto the baking trays, leaving space around each cookie.
- Sprinkle the ladyfingers with caster sugar, then dust them with icing sugar.
- Bake for about 10 minutes, open the oven door briefly to release steam, then bake for another 2-4 minutes, until lightly golden.
- Cool on a drying rack and store them in an airtight container.
Notes:
- If using vanilla pod seeds or powder instead of extract, replace the lost liquid with a little plant milk.
- These ladyfingers will keep for 2-3 weeks in an airtight container, making them a great make-ahead option.
The Perfect Pair
These vegan ladyfingers are perfect for creating a delicious vegan tiramisu, but they're also great on their own with a cup of tea or coffee. The crunch and the slight sweetness make them a satisfying and healthy snack.
So there you have it - my go-to recipe for vegan ladyfingers that's both healthy and incredibly tasty. Give it a try, and let me know how it goes in the comments below! I can’t wait to see your creations!
Happy baking,
Bella