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Vegan ladyfingers

Posted By Marija Cossi| Comments

Coffee time, we have homemade Savoiardi on the table.

Believe it or not, I am the biggest fan of the simplest desserts, like this one.

When I was a kid, my mom used to make the best sponge cake that once baked formed a delicious thin crust that I always set aside to eat. The taste was exactly like these ladyfingers and the structure was also nice and crisp like these.

The king ingredient of these homemade Savoiardi is aquafaba, the water of the can of cooked chickpeas, which I am absolutely obssesed now and it is used here to replace egg whites.

After a lot of googling and testing, my version of the recipe is here.

Turn on the oven, make some coffee, because there is a recipe coming your way for the best dipping cookies!










  • 150 ml aquafaba, the water from the cooked chickpea can
  • 220 g fine unrefined cane sugar
  • 360 g spelt flour
  • 80 g starch, like arrowroot powder
  • 100 g vegan butter
  • pinch of salt
  • 1/2 tsp baking soda
  • 15 g baking powder
  • 1 tbsp apple cider vinegar

Icing sugar, after baking.

1. Melt the butter on low heat and set aside to cool.

2. Beat the aquafaba with a mixer until you get a nice thick, white and fluffy mixture, like eggwhite snow. 

3. Start adding gradually the sugar, step by step, continuing mixing until all the sugar is used and the mixture gets even thicker and silkier. 

4. Combine the flour with the starch, soda, salt, baking powder.

5. Start adding gradually and slowly the flour mix into the aquafaba snow, manually, using a firm spatula. By the very end, pour in the melted butter, stir slowly and add the remaining flour mix and apple cider vinegar.

6. Transfer half of the batter into a piping bag and pipe a finger long batter on a tray lined with parchment paper.

Leave some space between the ladyfingers because they will spread and rise a bit while baking.

7. Baked the first batch on 180 C degrees, for about 12-14 minutes, until slightly golden. The longer they bake, the crispier they will get.

Once done, tranfer to cool on a wire rack (you can tranfer them with the parchement paper also) and dust with icing sugar.

Make the 2nd batch the same way.

Store the cookies in an airtight container.

Serve with coffee, tea, dessert wine or make some tiramisu!