Ladyfingers are a staple in many dessert recipes, from vegan tiramisu to trifle, and offer a light, crisp, and airy texture that complements the creamy elements of these desserts. However, traditional ladyfingers are often made with eggs and wheat flour, which can be problematic for those who follow a vegan diet or have gluten sensitivities. Luckily, it is easy to make a vegan and gluten-free version of this classic ingredient, and in this article, we will be sharing a simple and tasty recipe that everyone can enjoy.
The main ingredients in this recipe are aquafaba and gluten-free flour blend, which come together to create a light and airy batter that can be piped into the shape of ladyfingers. Aquafaba is the liquid from a can of chickpeas and has been found to be an excellent egg replacer in vegan baking, as it provides a similar structure and texture to egg whites. The gluten-free flour blend can be found at most grocery stores and is made from a combination of gluten-free flours, such as rice flour, potato starch, and cornstarch, that work together to provide a similar texture to wheat flour.
To make this recipe, you will need to first preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together the aquafaba and gluten-free flour blend until stiff peaks form, which should take about 5-7 minutes. Then, fold in the baking powder and 2 tablespoons of maple syrup until well combined. Maple syrup is used as a sweetener in this recipe, as it provides a natural and nutritious alternative to processed sugar.
Once the batter is well combined, transfer it to a piping bag fitted with a large plain tip. Piping the batter into ladyfinger shapes is the easiest way to get the desired shape, and you should pipe the mixture onto the prepared baking sheet in long, thin shapes, about 3 inches long and 1 inch wide. Leave about 1 inch of space between each ladyfinger, as they will expand slightly as they bake. Bake the ladyfingers for 10-12 minutes, or until they are lightly golden and firm to the touch.
After baking, remove the ladyfingers from the oven and allow them to cool completely on the baking sheet. The finished ladyfingers should be light, crisp, and airy, with a delicate sweetness from the maple syrup. The use of aquafaba instead of eggs in this recipe makes it suitable for those who follow a vegan diet, while the use of gluten-free flour blend means that it is also suitable for those with gluten sensitivities.
In addition to being suitable for those with dietary restrictions, this recipe is also a healthier alternative to traditional ladyfingers. The use of aquafaba and maple syrup provides a nutritious and natural alternative to eggs and processed sugar, while the gluten-free flour blend offers a gluten-free option that is just as delicious as traditional ladyfingers.
Making your own ladyfingers at home is also a great way to customize the flavor and sweetness of your dessert. For example, you can add different spices or extracts, such as vanilla or almond extract, to the batter to add extra flavor. You can also experiment with different sweeteners, such as agave nectar or coconut sugar, in place of maple syrup.
Overall, this vegan gluten-free ladyfingers recipe is a delicious and nutritious alternative to traditional ladyfingers that everyone can enjoy. Whether you’re following a vegan diet or have gluten sensitivities, this recipe is easy to make and offers a light, crisp, and airy texture that complements the creamy elements of vegan desserts. (See also Vegan Tiramisu Recipes to use these in)
Vegan Gluten-Free Ladyfingers
Ingredients
- 7 ounces of aquafaba the liquid from a can of chickpeas
- 7 ounces of gluten-free flour blend
- 1 teaspoon of baking powder
- 2 tablespoons of maple syrup
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the aquafaba and gluten-free flour blend until stiff peaks form.
- Fold in the baking powder and 2 tablespoons of maple syrup until well combined.
- Transfer the mixture to a piping bag fitted with a large plain tip.
- Pipe the mixture onto the prepared baking sheet in long, thin shapes, about 3 inches long and 1 inch wide. Leave about 1 inch of space between each ladyfinger.
- Bake for 10-12 minutes, or until the ladyfingers are lightly golden and firm to the touch.
- Remove the ladyfingers from the oven and allow them to cool completely on the baking sheet.
Notes
Lance has been passionate about the plant-based diet and we have been following a whole food plant-based diet for over 5 years. We focus on health, natural healing, weight management, animal rights, and the health of the planet and environment by focusing on whole plant-based foods and sustainable practices.
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