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Egg Free Ladyfingers Recipe

Egg-Free Ladyfingers

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Pale, sweet, and just like a normal ladyfinger, my Egg-Free Ladyfingers are ideal for anyone egg-free wanting to make these delicate cookies.


Hi Bold Bakers!

I’m Olivia, and as Bigger Bolder Baking’s in-house alternative baker, I’ve got your back when it comes to special recipe requests and substitutes. Upon the release of Gemma’s insanely delicious 10 Minute Tiramisu, we have had loads of request for Egg-Free Ladyfingers.

Whether it be for cultural reasons, dietary preference, or just wanting to try something in a new way, I love to create recipes that are fit for all kinds of lifestyles. From vegan or gluten free, to keto, I got you covered! This recipe is a classic reinvented, but they are every bit just as yummy — and of course they are the ideal building block for all your favorite tiramisu recipes!

Make Egg-Free Homemade Ladyfingers

How To Make Ladyfingers Without Eggs

When people tell me a recipe has to be made only one way, I almost always find that’s not exactly the case. From baking without sugar to using alternative flours, I consider myself a bit of scientist in the kitchen.

With a little experimentation I can confirm, ladyfingers do not need to be made with egg. The role egg plays in normal ladyfingers is adding in air and richness, but that can be achieved with other ingredients. My Egg-Free Ladyfingers recipe starts by whipping up butter and sugar into a light and fluffy consistency. This is what adds the body to the ladyfinger instead of the egg.

From there you just add flour and baking powder!

[ If you are looking for other egg free cookie recipes you’ll love my Vegan Chocolate Chip Cookies! ]

Do You Have To Use A Piping Bag To Make Ladyfingers?

While I actually love the precision that comes with using a piping bag, it does require some technique and can take some practice. I highly suggest experimenting with a piping bag — simply fold down the top about half way, then fill with the ladyfinger batter. From there, fold the top up and twist to push the batter down to the bottom of the bag, getting rid of any air bubbles. You can then snip the tip and pipe away.

While I really like doing this, you CAN achieve a similar effect with a large plastic bag with the tip nipped off.

How Are Egg-Free Ladyfingers Different?

After baking, the Egg-Free Ladyfingers look just like the real deal. The are a pale golden color, slightly risen and sweet. They are a little bit more delicate than a ladyfinger with egg, but after a day or so they have the ideal texture, which is both soft and crisp, to be dipped into coffee then layered between lovely sweet mascarpone mousse!

How Do You Store Ladyfingers?

Ideally, ladyfingers are actually a bit stale as this allows them to really soak up whatever liquid they are dipped in for making tiramisu. I like to keep mine in an airtight container at room temperature for up to 4 days. If you want to make them in advance, then freeze them or vacuum seal them, they will keep very well!

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3.83 from 17 votes
Egg Free Ladyfingers Recipe
Egg-Free Ladyfingers
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 

Pale, sweet, and just like a normal ladyfinger, my Egg-Free Ladyfingers are ideal for anyone egg-free wanting to make these delicate cookies.

Course: Dessert
Cuisine: Italian
Servings: 20 Cookies
Calories: 72 kcal
Author: Olivia Crouppen
Ingredients
  • 1/2 cup (4oz/115g) butter, at room temperature
  • 1/4 cup (2oz/57g) sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup (5oz/142g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 tablespoons powdered sugar, optional for garnish
Instructions
  1. Preheat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. 

  2. In a medium bowl cream the butter and sugar together until light and fluffy.

  3. Add the flour, baking powder, and vanilla, then whisk together until just combined, being careful not to over mix.

  4. Transfer the batter to a piping bag with a 1/2 inch round tip.

  5. Pipe 3 inch lines of batter about 1 inch apart onto the parchment paper. 

  6. Bake the ladyfingers for 10-12 minutes until slightly golden, the cookies are meant to be pale and will not brown. 

  7. Allow to cool for 5 minutes before transferring to a wire rack to cool completely. 

  8. Dust with powdered sugar if desired. Cover and store at room temperature for up to 2 days. 

Nutrition Facts
Egg-Free Ladyfingers
Amount Per Serving (1 cookie)
Calories 72 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Monounsaturated Fat 1g
Cholesterol 12mg 4%
Sodium 34mg 1%
Potassium 1mg 0%
Total Carbohydrates 7g 2%
Sugars 2g
Protein 1g 2%
Vitamin A 3%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Gemma

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34 Comments

Write a Comment and Review

  1. Swetaboyd on April 18, 2019 at 8:59 am

    just 2 days that m following u n have become a bigggg fan…u give so many versions of each recpie that No1s else does…m glad to have chanced upon a video…so made these lady fingers n so happy with the results…thank u so much

    • Gemma Stafford on April 19, 2019 at 2:30 am

      Hi there,
      yes! thank you, and I saw the results too, so very well done you.
      I am delighted you are baking with us,
      Gemma 🙂

  2. Rosa on February 24, 2019 at 8:36 pm

    Thank you 😍🤗🤗…You made my day … I was frantically looking for vegan options and the ones that popped up were too tedious and elaborate… This looks simple hearty and delicious… That’s what home baking should be all about… Right…
    Just a quick question though…can we store them for over a week? If so how to go about it so that it does not turn bad..

    • Gemma Stafford on February 25, 2019 at 9:17 am

      Hi, i am delighted to hear that! Yes you can store these covered at room temperature for up to 2 weeks they are actually best used stale.

  3. Zoe on December 20, 2018 at 12:06 am

    Hi gemma, do you think stork would be ok as replacement to the butter? I want to try and make these vegan 🙂

    Merry Christmas!

    • Gemma Stafford on December 20, 2018 at 2:26 am

      Hi Zoe,
      stork is great for baking in place of butter. A vegetable shortening, in a block, and this matters. The tub style margarines are too soft for most baking.
      Merry Christmas to you and yours too,
      Gemma 🙂

  4. Sonoo modani on December 16, 2018 at 9:58 pm

    Hi Gemma want to ask in eggless lady finger do we need to use powdered sugar or castor sugar while making the dough as it’s not written there can you pls advice

    • Gemma Stafford on December 17, 2018 at 3:44 am

      Hi there,
      Caster sugar for the recipe, granulated in the US, powdered for dusting.
      I hope you get on well with this recipe,
      Gemma 🙂

  5. Manisha Chalwadi on November 23, 2018 at 11:54 am

    Finally someone shared eggless version. Thank you Gemma. I am going to try this. M vegetarian by choice and by religion this recipie really helps

    • Gemma Stafford on November 23, 2018 at 2:21 pm

      I think you will really like these. They turned out really well.

      Best,
      Gemma.

  6. Suganya Dhanapal on November 8, 2018 at 1:51 am

    Hi , am following ur recipes n trying in GFCF,with coconut palm sugar n am getting somewhat output(some times my kids like that n sometimes not😊☹️) but I got better results in cookies,mostly I use to replace baking soda n powder by fresh lemon juice
    Please share any other natural alternative for baking soda n powder…

    THANKS

    • Gemma Stafford on November 8, 2018 at 2:14 am

      Hi there,
      I am presuming you mean gluten Free/Dairy Free diet, just for clarity. Always a difficult thing to adjust recipes for your needs, but I am not too sure about what that is!
      The sugar should work well for you, if the crystals are very big it is worth breaking them down for baking, that will help.
      I am less sure about the baking soda/baking powder sub, I cannot see lemon juice working as a raising agent, unless it has some alkaline ingredient, such as the bicarbonate of soda. Bicarbonate of soda is a natural salt, and when combined with cream of tartar, a natural acid, a by product of the wine making industry, then it is used as a leavening agent to raise a bake.
      Natural raising agents are yeasts from the environment, such as those utilized in sourdough bread, but that is a different process.
      Commercially produced dried yeasts are from a natural source too.
      Eggs are also part of the leavening in some recipes, think meringue!
      Lemon juice/vinegar combined with bicarbonate of soda will provide some leavening too, but this is recipe dependent.
      I hope this is of help to you,
      Gemma 🙂

  7. Tikloi Torcuator on November 4, 2018 at 6:17 am

    Hi Gemma,
    Im from the Philippines. I’ve tried all hour microwave mug recipes and theyre all great!! But one thing I did which made me your good follower is doing your cinnamon oatmeal cookie because it became my grand child Lucia Grey’s favorite. She wouldnt even want to share! Hahahaha. She’s only 19 months old. She likes that recipe of yours. Thank you. You are an angel. Because Grey is difficult to feed. She is very choosy. And sometimes we ran out of options on what to prepare for her. Thank you so much again from all of us here at home.

    • Gemma Stafford on November 5, 2018 at 2:50 am

      Hi there,
      haha! it sounds like baby grey is ruling the roost! Grannies are just great, will do anything to make the little ones happy. Well done you, and thank you for this really lovely review,
      Gemma 🙂

  8. Portia wohler on November 3, 2018 at 1:22 am

    Another masterpiece by the legend of baking,Gemma…..u are born to bake

    • Gemma Stafford on November 3, 2018 at 3:50 am

      Ah! Thank you Portia, that is very kind,
      Gemma 🙂

  9. WUYAH MASSAQUOI on November 2, 2018 at 4:39 pm

    I make your banana bread recipe it came out good, thank you

    • Gemma Stafford on November 3, 2018 at 4:10 am

      Hi there,
      Thank you for letting us know, it is good to have you baking with us,
      Gemma 🙂

  10. Mohammed LovesCookie on November 1, 2018 at 3:48 pm

    Amazing ..will try.. ur fan from Kuwait

    • Gemma Stafford on November 1, 2018 at 3:50 pm

      Thanks Mohammed! Glad you like it 🙂

      Gemma.

  11. Margaret Lawson on October 30, 2018 at 11:50 pm

    Hi Gemma I love your banana bread I have made it a couple of times, tried to share it but I am not very good on the Internet. Your recipes are amazing and you make them look easy which is good for me. The less ingredients in a recipe is the best. Keep up the good work.

    • Gemma Stafford on November 1, 2018 at 9:33 pm

      I’m really delighted to hear that, Margaret!!! Thanks for your lovely comment.

      Best,
      Gemma.

  12. anandsatpal on October 30, 2018 at 4:31 am

    I made these eggless lady fingers n they were very simple to make n the measurements were pretty precise. Thx u
    They are not very sweet n i m going to make home made cheese from ur receipe n try my hand at tiramisu

  13. Satpal Kaur Anand on October 30, 2018 at 4:23 am

    I made these eggless lady fingers n they were very simple to make n the measurements were pretty precise. Thx u
    They are not very sweet n i m going to make home made cheese from ur receipe n try my hand at tiramisu

    • Gemma Stafford on October 30, 2018 at 6:25 am

      Hi there,
      That is great to hear, thank you for letting us know.
      I am happy that you are trying the recipes here with us, well done you,
      Gemma 🙂

  14. Sonoo modani on October 29, 2018 at 7:58 pm

    Which sugar shud be taken to make lady finger ,can you please suggest
    Thanks

    • Gemma Stafford on October 30, 2018 at 4:36 am

      Hi there,
      This is caster/fine granulated sugar. That forms a mousse/meringue and gives this bake structure.
      Thank you for being in touch,
      Gemma 🙂

  15. Neetu jain on October 29, 2018 at 11:04 am

    Thanku for eggless ladyfinger recipe

    • Gemma Stafford on October 30, 2018 at 6:01 am

      You are welcome Neetu,
      Gemma 🙂

  16. Shruthi Achut on October 29, 2018 at 7:14 am

    Hi,
    I generally make lady fingers by whipping up condensed milk and sour cream and butter in the ratio 4:2:1 by volume and fold in the flour+raising agent mixture with a metal spoons. They turn out great !
    I’ll try your recipe Olivia this weekend. Thanks so much for your egg free recipe 🙂

    • Gemma Stafford on October 30, 2018 at 3:36 am

      Hi Shruthi,
      Wow! Thank you so much for sharing this with us, we will try it out. We learn from each other here on BBB, I appreciate your input, keep it coming!
      Gemma 🙂

    • Blanca on December 30, 2018 at 10:53 am

      I would appreciate if you can share your recipe please. Thank you

    • Kriti on January 1, 2019 at 11:19 pm

      Can u please share your recipe

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