Introducing delicious Vegan Yorkshire Puddings that are also gluten-free! Made with just a few simple ingredients, these egg-free Yorkshire puddings are straightforward to prepare and turn out delightfully crispy. Perfect for a Christmas roast or Sunday dinner, these little golden puddings are sure to impress.
Recipe Difficulty – Easy!
Table of Contents
- Why this recipe works
- Ingredients for Vegan Yorkshire Puddings
- Substitutions
- Variations
- How to make Vegan Yorkshire Puddings
- Leftovers
- Recipe FAQs
- Vegan Yorkshire Puddings (Gluten Free) Recipe
Why this recipe works
If you avoid eggs or follow a vegan diet, you might think a classic Yorkshire pudding is out of reach. This recipe proves otherwise. After years of testing, it delivers light, crisp puddings with a hollow centre perfect for tucking in gravy. The combination of gluten-free self-raising flour and cornflour gives structure and crispness, while plant milk and baking powder keep the texture airy. Heated oil in the tray creates an instant burst of steam when the batter hits it, helping the puddings rise and brown beautifully.
These dairy-free puddings pair exceptionally well with roast vegetables and a rich mushroom gravy. Serve them fresh from the oven for best results — press a spoon into the centre for a classic Yorkshire shape and pour over your favourite gravy.
Ingredients for Vegan Yorkshire Puddings
- Gluten-free self-raising flour – provides the base and lift.
- Cornflour – helps create a light, crispy texture.
- Sunflower oil – heats well and helps the batter to puff.
- Vegan milk – unsweetened almond milk works well, or use any plant-based milk.
- Baking powder – gives extra rise and crispiness.
See the recipe card below for exact quantities.
Substitutions
- Flour: If you are not gluten-free, regular self-raising flour can be used instead of the gluten-free version.
- Milk: Any plant-based milk can replace almond milk. If you are not avoiding dairy, cow’s milk works too.
- Oil: Use sunflower or another neutral, high smoke-point oil. Avoid extra virgin olive oil, which can burn at high temperatures.
Variations
- Kid friendly: An easy recipe to make with children — they’ll enjoy making the holes in the middle.
- Deluxe roast: Serve with mushroom gravy, nut roast, rosemary roast potatoes, smashed Brussels sprouts and vegan cauliflower cheese for a memorable vegan and gluten-free roast dinner.
How to make Vegan Yorkshire Puddings
Step 1: Spoon 1 tsp sunflower oil into each hole of a deep cupcake or muffin tray. Place the tray in a preheated oven at 210°C (410°F) for 15 minutes so the oil becomes very hot.
Step 2: While the oil heats, whisk together both flours, baking powder and the plant milk in a large bowl until the batter is completely smooth. Let it rest for 5 minutes, then transfer to a pouring jug for easier filling.
Step 3: Carefully remove the hot tray from the oven and pour the batter evenly into each hole without overfilling. Return to the oven at 210°C (410°F) for 15 minutes. Try not to open the oven during cooking to preserve steam and rise.
Step 4: Remove the puddings and press a spoon into the centre of each to create a well for gravy. Serve immediately for the best texture and flavour.
Leftovers
These puddings are best enjoyed straight from the oven. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for about 5 minutes to crisp them up. To freeze, cool completely, pack in an airtight bag or container and freeze for up to 3 months. Reheat from frozen in the oven for around 8 minutes.
Recipe FAQs
Yes. Store cooked puddings in the freezer for up to three months. Reheat from frozen in a hot oven for about 8 minutes, or 5 minutes from chilled.
Make sure the oil and tray are very hot before adding the batter, and avoid opening the oven while they cook. A hot oven and hot oil produce the best rise and crispness.
Keeping the oven closed traps steam and heat, which helps the puddings rise and remain light. Opening the door can cause them to sink.
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Vegan Yorkshire Puddings (Gluten Free)
Equipment
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deep cupcake tray
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large mixing bowl
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whisk
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pouring vessel e.g. measuring jug
Ingredients
- 75 g gluten free self raising flour
- 75 g cornflour
- 2 heaped tsp baking powder
- 200 ml unsweetened vegan milk
- 6 tsp sunflower oil
Instructions
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Preheat oven to 210°C / 410°F. Add 1 tsp sunflower oil to each hole of a deep cupcake tray and heat for 15 minutes so the oil is very hot.
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Whisk flours, baking powder and vegan milk together until smooth. Rest the batter for 5 minutes, then transfer to a pouring jug.
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Remove the hot tray from the oven and pour batter into each hole, taking care not to overfill. Return to the oven for 15 minutes. Avoid opening the oven while they cook.
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Press the centre of each pudding with a spoon to create a well for gravy and serve immediately.
Notes
Substitutions & Variations: See the substitutions and variations section above for options.
Storage: Keep leftover puddings in a sealed container in the fridge and reheat in the oven or air fryer until crisp.
Freezing: Cool, pack in an airtight bag or container and freeze. Reheat from frozen until heated through and crisp.
Tip 1: Very hot oil is crucial for the best rise.
Tip 2: Resting the batter for 5 minutes helps it thicken to the right consistency.
Tip 3: If the batter is too thick, add a splash more milk to reach a smooth, pourable consistency.
Nutrition
