Vegan Lady Fingers

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For the Vegan Tiramisu recipe, it is difficult to find egg-free ladyfingers, so here’s a recipe that allows you to easily make ladyfingers yourself. No special equipment necessary. The trick to the texture is in baking the twice. Enjoy!

Vegan Lady Fingers

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Ingredients:

  • 1 cup whole-wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon arrowroot powder
  • 1 teaspoon vanilla
  • 1/4 cup safflower oil
  • 3/4 cup water
  • Spray oil

Directions:

Preheat the oven to 375 degrees Fahrenheit. Mix the dry ingredients together and then add the wet ingredients. Whisk until smooth. Spray oil on the bottom and sides of a 9-inch baking dish. Pour the mixture into the dish and bake for 20 minutes, or until the center has firmed and toothpick comes out clean.

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Loosen the baked ladyfinger mass from the dish so that it does not break apart. Cut into ladyfinger-sized pieces, place them on parchment paper and put them back into a 375 degree oven for 15 minutes, or until browned. Let the ladyfingers cool to room temperature before use.

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Bon Appetit!

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  • aline

    Great! I really needed this recipe! thank you!

  • Anon

    Can a gf flour be used?

    • http://www.glowkitchen.com Aylin

      Sure! It’d work just fine.

  • Ed

    This recipe is so wrong it hurts. You basically ruined my girlfriend’s birthday party. 2 teaspoons of baking soda? You trying to make people sick? We could smell the baking soda coming off the cake. Have you tested this recipe? The baking soda made the “ladyfingers” so bitter they were inedible. As for the coconut cream, every other recipe on the net says to refrigerate the coconut milk for a minimum 6 hours and you say 1 hour in your recipe. There is basically no “cream” when you do that as not enough separation occurs in 1 hour of refrigeration. We got about 1 tablespoon of cream. Thanks alot! This recipe is to be avoided at all costs.

    • http://www.glowkitchen.com Aylin

      I’m sorry to hear that. It worked well for me…

    • http://www.glowkitchen.com Aylin

      I looked at the recipe and there is actually a typo in it. I apologize. It’s supposed to be 1/2 teaspoon baking soda. As for the coconut cream — 1 hour has always works for me, given that the clumping is more attributed to the can sitting in one spot for a long period of time (store shelves) just as much as being cool. It sometimes depends on the brand or how long the cans are shelved. Some don’t separate well at all or require being tossed in the freezer first.

      I sure hope that your girlfriend’s bday party wasn’t ruined by a mere tiramisu. That would be really unfortunate.