Introducing the tastiest Vegan Yorkshire Puddings that are also gluten-free. With just a few simple ingredients, these egg-free Yorkshire puddings are straightforward to make and deliver crisp, golden results every time. Perfect for a Sunday roast or Christmas dinner, these little beauties will become a staple at your table — I can’t wait to hear what you think!
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, a good Yorkshire pudding can be hard to come by. This recipe replicates the light, airy interior and crisp exterior of a traditional Yorkie using plant-based ingredients and gluten-free flours. The combination of gluten-free self-raising flour, corn flour and baking powder gives structure and lift, while a very hot oil in the tin creates the dramatic rise and signature crispness.
These dairy-free puddings pair beautifully with roast vegetables and a rich gravy. They keep their shape when you press down the centre and fill them with gravy for the most satisfying bite.
Ingredients for Vegan Yorkshire Puddings
- Gluten free self-raising flour – provides the base and rise.
- Corn flour – key to a light, crispy texture.
- Baking powder – adds extra lift and crispness.
- Unsweetened vegan milk – almond milk works well, but any plant milk is fine.
- Sunflower oil – heats up quickly and produces a crisp edge.
See the recipe card below for exact quantities.
Substitutions
- Flour: If you’re not gluten-free, standard self-raising flour will work.
- Milk: Swap almond milk for any plant-based milk or cow’s milk if you don’t require dairy-free.
- Oil: Use sunflower or another neutral, high-smoke-point oil. Avoid extra virgin olive oil because of its lower smoke point and strong flavour.
Variations
- Kid-friendly: A fun recipe to make with children — they’ll enjoy pressing the centres.
- Deluxe roast: Serve with a rich mushroom gravy and classic roast sides for an indulgent vegan roast experience.
How to make Vegan Yorkshire Puddings
Step 1: Pour 1 tsp sunflower oil into each hole of a deep cupcake tray. Heat in a preheated oven at 210°C (410°F) for 15 minutes — the oil needs to be very hot.
Step 2: Meanwhile, whisk the gluten-free self-raising flour, corn flour, baking powder and vegan milk in a large bowl until smooth. Rest the batter for 5 minutes, then transfer to a pouring jug.
Step 3: Remove the hot tray from the oven and evenly pour the batter into each well, taking care not to overfill. Return to the oven at 210°C (410°F) for 15 minutes. Try not to open the oven while they cook to avoid losing steam and volume.
Step 4: When cooked and golden, press down the centre of each pudding with a spoon to create a well for gravy. Serve immediately for best texture.
Leftovers
Serve these vegan Yorkshire puddings straight from the oven for the best crunch. 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. They also freeze well: cool completely, freeze in an airtight bag or container for up to 3 months, and reheat from frozen for about 8 minutes.
Recipe FAQs
Yes. Store cooked puddings in an airtight container in the freezer for up to 3 months. Reheat from frozen in a hot oven for around 8 minutes.
Make sure the oil is very hot before adding the batter and avoid opening the oven while they cook. Cooking times can vary by oven, so watch for a deep golden colour.
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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Tried this Vegan Yorkshire Puddings (Gluten Free) recipe? Please leave a star rating and a comment to let me know how you got on. Positive feedback is one of the best parts of creating recipes — thank you!
Vegan Yorkshire Puddings (Gluten Free)
Equipment
- deep cupcake tray
- large mixing bowl
- whisk
- pouring vessel (measuring jug)
Ingredients
- 75 g gluten free self raising flour
- 75 g corn flour
- 2 heaped tsp baking powder
- 200 ml unsweetened vegan milk (I use almond milk)
- 6 tsp sunflower oil
Instructions
- Preheat the oven to 210°C (410°F). Add 1 tsp sunflower oil to each hole of a deep cupcake tray and heat for 15 minutes until the oil is very hot.
- Whisk both flours, baking powder and vegan milk in a bowl until smooth. Rest the batter for 5 minutes, then pour into a jug.
- Carefully remove the hot tray and pour the batter evenly into each hole without overfilling. Return to the oven for 15 minutes. Avoid opening the oven while they cook.
- When golden and well risen, press the centre of each pudding with a spoon to make room for gravy and serve immediately.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispness.
Freezing: Cool completely and freeze in a sealed bag for up to 3 months. Reheat from frozen in a hot oven until crispy.
Tip 1: Very hot oil is essential for rise and crispiness.
Tip 2: Resting the batter for 5 minutes helps it thicken to the right consistency.
Tip 3: If the batter seems too thick, add a splash more milk until it pours easily.
Nutrition
Calories: 136 kcal | Carbohydrates: 22 g | Protein: 1 g | Fat: 5 g
