Vegan Ladyfingers

Makes one 9x13 inch cake, or two 9 inch round cakes (which I recommend layering).

Ingredients #

• 240 g flour
• 2 tbsp cornstarch
• 1 tbs salt
• 1 tbs baking powder
• 120 g aquafaba
• 140 g powdered sugar
• 1 tbs vanilla extract
• 30 g canola oil

Instructions #

1. Heat oven to 150°C with convection.
2. Mix the flour, cornstarch, salt, and baking powder together.
3. Whip aquafaba until stiff peaks form. Then, add the powdered sugar, and whip until it is fully combined. Then, add the oil and vanilla extract, and mix until fully combined.
4. Fold the dry mixture into the wet mixture until fully combined. Let rest for 10 minutes.
5. Line a baking tray with parchment paper. Use a piping bag to pipe the mixture into 20 8 cm long thick lines on the parchment paper. Optionally, dust the tops with powdered sugar.
6. Bake for 20 minutes, then remove from the oven, and let cool for 5 minutes before transferring to a wire rack to cool completely.

These ladyfingers are good on their own, but I’ve mostly made them as an ingredient for vegan tiramisu.