Vegan Ladyfingers (Savoiardi Cookies)

These light and slightly crunchy vegan ladyfingers (Italian Savoiardi biscuits) are perfect to use as the base for tiramisu recipes or to simply enjoy with a cup of coffee. They are eggless and dairy-free yet taste very close to the originals! 
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
4.92 from 12 votes
egg free savoiardi in a bowl.

By VERY popular demand on a recent poll I held over on Instagram, I’ve created a vegan tiramisu recipe! As store bought versions of these cookies usually aren’t vegan, I of course couldn’t go without giving you a recipe for homemade ladyfingers for tiramisu. Lady fingers are Italian cookies that are made with a meringue based sweet sponge cake batter. They’re also commonly referred to as sponge fingers, or Savoiardi (Italian) or Boudoir biscuits (French). I’ve picked apart the process and ingredients usually found in ladyfinger biscuits which is heavy in eggs and dairy products and after several attempts, am happy to say that these vegan Savoiardi biscuits are very close in flavour and quite honestly a lot better than store bought.

tiramisu ladyfingers in a serving bowl.

Ingredients notes

  • Aquafaba: Ladyfinger biscuits usually contain whipped egg whites, which are then folded through the cookie batter. Luckily, aquafaba does the job perfectly for this homemade lady finger recipe. When whisked, aquafaba (chickpea brine) mimics the properties of egg whites, making it perfect for vegan meringues and pavlova as well as an array of other vegan desserts such as these vegan sponge fingers.
  • Cream of tartar: This is a stabiliser and helps to create a stronger and more stable meringue cookie base. If you don’t have this to hand, you can use the same volume of apple cider vinegar in it’s place.
  • Caster sugar (superfine sugar): This recipe calls for superfine sugar, as with all my other vegan meringue recipes. The smaller grains of sugar are incorporated into the aquafaba more easily. 
  • Coconut milk: You’ll want full fat canned coconut milk for this recipe. We’ll only be using the thick part from the top of the can, alternatively you can use coconut cream. Traditional ladyfinger cookies contain egg yolks, the coconut milk acts as an egg replacer and helps to bind the ingredients as well as adding fat.
  • Sunflower oil: You can use any neutral flavoured oil here, this helps to add fat to the recipe which is needed since we’re making these sponge fingers without eggs.
  • Vanilla extract: Some vanilla adds a subtle flavour to the biscuits.
  • All purpose flour: Plain flour does the job for this recipe. I haven’t attempted this recipe yet with gluten-free flour but if you’re keen to give it a try I would recommend trying an all purpose gluten-free at a 1:1 ratio.
  • Baking powder: This is a leavening agent. As eggs usually provide leavening to lady finger cookie recipes, we’re compensating with baking powder.
  • Sea salt: As always, I add some salt to help enhance the vanilla flavour and balance sweetness.
 

vegan ladyfinger cookies ingredients.

How to make egg free ladyfingers (with step-by-step images)

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

  • First thing when working with aquafaba it’s always important to work with clean equipment. If your bowl is greasy you could well end up with a flat meringue base. Add the aquafaba and cream of tartar to a large clean bowl or stand mixer and whisk on high speed for 5 minutes until soft peaks form.
  • Slowly add in 3.55oz (100g) of caster sugar, one dash at a time while continuing to whisk and incorporate the sugar into the aquafaba. Continue whisking for another 3 minutes until it reaches stiff peaks.

  • In a separate bowl, whisk together the remaining 2.45oz (70g) sugar, coconut milk, sunflower oil and vanilla extract until combined. Use a spatula to carefully fold the whipped aquafaba into the bowl the coconut milk mixture, in 3-4 increments. Be careful not to over-mix.

  • Mix together the flour, baking powder and salt and carefully fold it into the aquafaba mixture. You can do this in 2-3 increments, again be careful not to over-mix
 

making vegan ladyfinger cookies without dairy.

  • Transfer the mixture to a piping bag fitted with a small round ½” nozzle and carefully pipe cookies in strip about 3″ long. Leave at least 2 inches between each cookie as they will expand once baked.
  • Pop the biscuits in the oven and bake for 12-15 minutes, until the cookies begin to brown on the edges. Allow them to cool on the tray for about 5 minutes before transferring to a cooling rack to cool completely. Repeat the process with the remaining batter. This recipe will make about 40 vegan ladyfinger cookies. I usually fit about 10 on each tray which means baking them in two batches.

  • Bake for 12-15 minutes, until the cookies begin to turn golden brown on the edges. Next allow them to cool on the tray for about 5 minutes before transferring to a cooling rack to cool completely. Once cooled, you can coat them in some more caster sugar if desired.

Expert tips and FAQs

Can I substitute the coconut to make them coconut-free?

I tested these cookies using apple puree in place of coconut milk and the result was a much softer sponge cake consistency, but they were still very tasty!

Can I freeze homemade ladyfingers?

Yes, these eggless lady finger biscuits can be frozen in a sealed container. Plus this recipe makes enough for 2 batches of my vegan tiramisu, so you can pop half of them in the freezer for next time! 

How can I tell that my ladyfingers are cooked?

They’re ready once they turn golden brown on the edges which will give them a slight crunch/firm outer layer. You can cook them less if you’d prefer softer sponge fingers.

vegan ladyfinger cookies.

How to store eggless ladyfinger cookies

For crisp ladyfinger cookies, keep them stored at room temperature in an airtight container. After a couple of days they may soften a little – which is fine depending on what you plan on using them for. If you’re planning to use them for a tiramisu recipe it won’t matter if they are a little soft as they will be soaked in coffee, so you can prep them ahead of time!

 

How to use these homemade ladyfinger cookies

 

Related recipes

 

homemade ladyfingers for tiramisu.

egg free savoiardi in a bowl.

Vegan Ladyfingers (Savoiardi Cookies)

4.92 from 12 votes
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These light and slightly crunchy vegan ladyfingers (Italian Savoiardi biscuits) are perfect to use as the base for tiramisu recipes or to simply enjoy with a cup of coffee. They are eggless and dairy-free yet taste very close to the originals! 
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 40 cookies

INGREDIENTS

  • ¾ cup aquafaba *see recipe notes
  • ¼ tsp cream of tartar
  • 6 oz caster sugar (superfine sugar) separated into 3.55oz + 2.45oz (100g + 70g)
  • 2.7 oz full fat chilled canned coconut milk or coconut cream
  • 4 tbsp sunflower oil or alternative neutral oil
  • 1 tsp vanilla extract
  • 2 ½ cups all purpose flour sifted
  • 2 tsp baking powder sifted
  • ¼ tsp sea salt
  • 2 oz caster sugar (superfine sugar) optional, for dusting

INSTRUCTIONS

  • Preheat your oven to 180°C (356°F) and line 2 cookie sheets or baking trays with a sheet of parchment paper.
  • Take a large clean bowl, and make sure it's completely dry and free of any grease. Add the aquafaba and cream of tartar to a large bowl or stand mixer and whisk on high speed for 5 minutes until soft peaks form.
  • Slowly add in 3.55oz (100g) of caster sugar, one dash at a time while continuing to whisk and incorporate the sugar into the aquafaba. Continue whisking for another 3 minutes until it reaches stiff peaks.
  • In a separate bowl, whisk together the remaining 2.45oz (70g) sugar, coconut milk, sunflower oil and vanilla extract until combined. Use a spatula to carefully fold the whipped aquafaba into the bowl the coconut milk mixture, in 3-4 increments. Be careful not to over-mix.
  • Mix together the flour, baking powder and salt and carefully fold it into the aquafaba mixture. You can do this in 2-3 increments, again be careful not to over-mix.
  • Transfer the mixture to a piping bag fitted with a small round ½" nozzle and carefully pipe cookies in strip about 3" long. Leave at least 2 inches between each cookie as they will expand once baked.
  • Bake for 12-15 minutes, until the cookies begin to brown on the edges. Allow them to cool on the tray for about 5 minutes before transferring to a cooling rack to cool completely. Repeat the process with the remaining batter *the full recipe will make about 4 cookie sheets in total). Once cooled, you can coat them in some more caster sugar if desired.
  • To store, keep these cookies at room temperature in a bowl loosely covered. If you keep them in an airtight container they will soften.

RECIPE NOTES

*Aquafaba; the liquid part from tinned chickpeas. 

 

 

Storage instructions

For crisp ladyfinger cookies, keep them stored at room temperature in an airtight container. After a couple of days they may soften a little - which is fine depending on what you plan on using them for. 

Freezing instructions

Place in a sealed container and freeze on the day they are baked. This recipe makes enough for 2 batches of my vegan tiramisu, so you can pop half of them in the freezer for next time! 

How to tell when they are cooked?

They're ready once they turn golden brown on the edges which will give them a slight crunch/firm outer layer. You can cook them less if you'd prefer softer sponge fingers.

 

Ways in which to use them

NUTRITION

Calories: 67kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 16mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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