Easy Vegan Ladyfingers (No Eggs, No Dairy) β Ideal for Tiramisu
You know those days when the recipe in your head doesnβt quite match whatβs in your pantryβor your grocery store? That was us this past Wednesday. The plan was a plant-based twist on the classic Italian tiramisu. But the universe had other plans: no vegan ladyfingers in sight.
So we pivoted. Not just with the cookiesβbut with the flavor.
And what came out of that spontaneous shift? A bright, citrusy Vegan Lemon Tiramisu that honestly might become our new favorite. It's layered, creamy, refreshingly tart, and yesβit features homemade vegan ladyfingers that we made from scratch. No eggs, no dairy, and absolutely no regrets.
π§ First Things First: Vegan Ladyfingers
Since finding store-bought vegan ladyfingers is nearly impossible, we made our own. These cookies are fluffy yet sturdy, egg-free, and ideal for soaking up lemon syrup or espresso without turning mushy.
π Ingredients:
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120 g (Β½ cup) aquafaba (liquid from canned chickpeas)
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Β½ tsp cream of tartar (or lemon juice or vinegar)
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115 g sugar total, divided:
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70 g (β cup) for the aquafaba whip
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45 g (ΒΌ cup) for the wet mix
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45 g (2Β½ tbsp) vegan Greek-style yogurt or coconut cream
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40 ml (8 tsp) olive oil or sunflower oil
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2 tsp vanilla extract
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200 g (1Β½ cups + 4 tsp) plain flour, sifted
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30 g (3 tbsp) cornstarch, sifted
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2 tsp baking powder, sifted
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ΒΌ tsp sea salt
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50 g (Β½ cup) powdered sugar (for dusting)
π§π³ Instructions:
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Preheat oven to 356Β°F (fan) or 392Β°F (conventional). Line 2 baking sheets with parchment paper and lightly grease.
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In a clean mixing bowl, whip aquafaba + cream of tartar on high for 5 minutes until soft peaks form.
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Slowly add β cup sugar while continuing to whip another 3 minutes until stiff peaks form.
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In another bowl, whisk yogurt, oil, vanilla, and remaining sugar until smooth.
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Gently fold whipped aquafaba into the wet mixture in 3β4 parts. Be gentle!
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Sift together flour, cornstarch, baking powder, and salt. Fold this into the batter in batches.
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Pipe 3.5-inch logs onto prepared sheets (or into ladyfinger molds). Dust with powdered sugar.
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Bake for 12β13 minutes (tray) or 14β15 minutes (silicone molds) until lightly golden.
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Let cool fully before layering.
π Final Thoughts
What started as a problemβno ladyfingersβturned into a dessert discovery. This Vegan Lemon Tiramisu feels like the kind of dessert you serve at a garden party, a baby shower, or just because the sun is out.And the best part? Everything is 100% plant-based. So whether you're fully vegan or just experimenting, you can indulge with zero compromise.Save this one for when you want to wow someoneβ¦ or just treat yourself to a citrusy cloud of goodness.