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Introducing the tastiest Vegan Yorkshire Puddings that are also gluten-free! With just a handful of simple ingredients, these egg free Yorkshire Puddings are insanely easy to make! Whether it be for Christmas or your Sunday roast these crispy little beauties need to make an appearance,I can’t wait to hear what you think of these!
Recipe Difficulty – Easy!
Jump to:
- Why this recipe works
- Ingredients for Vegan Yorkshire Puddings
- Substitutions
- Variations
- How to make Vegan Yorkshire Puddings
- Leftovers
- Recipe FAQs
- Recipe
- Reviews
Why this recipe works
If you have an egg allergy like myself or are vegan then it’s probably been a while since you’ve had a decent Yorkshire pudding. I’ve missed them, but fear not, with Christmas fast approaching, I’ve cracked the recipe! I’ve only been trying to perfect it for 5 years now!!
These dairy free Yorkshire Puddings go seriously well with my Rosemary Infused Roast Potatoes. I guarantee, as soon as you have tried them, you won’t be able to have a roast without them! They come out the oven so crispy, and once you press a hole in the middle start to look just like the real thing, especially in you drown them in my Mushroom Gravy!
Ingredients for Vegan Yorkshire Puddings
- Flour – I have used gluten free self raising flour, which I was able to find in my local larger supermarket.
- Corn flour – this is my hero ingredient for these amazing gluten-free Yorkshire puddings! The corn flour helps them to be light, crispy and huge!
- Sunflower oil – when the sunflower oil gets piping hot, it helps the Yorkshire Pudding batter to rise.
- Vegan milk – I’ve used almond milk as that is what we typically drink at home.
- Baking powder – this helps them to rise and makes them bigger, but also adds to the crispiness!
See recipe card for full information on ingredients and quantities.
Substitutions
- Flour – I have used gluten free self raising flour, if you aren’t gluten free then standard self raising flour would also work well in these dairy free Yorkshire Puddings.
- Milk – I have used almond milk as this is what we typically drink at home. You could be substituted for any other plant-based milk. If you aren’t vegan or dairy free then cows milk could also be used.
- Sunflower oil – Ideally try to use sunflower oil as it gives the egg free Yorkshire Puddings the best crisp, but any cheap alternative such as vegetable oil would also work. Try to avoid oils that have a low burning point such as extra virgin olive oil.
Variations
- Kid Friendly – this is a great recipe to make with children, plus they love creating the holes at the end!
- Deluxe – As I said, these Yorky’s have taken me 5 years to perfect so they are already at their A game! To make them even more delicious, drown them in my Mushroom Gravy and serve with my Christmas Nut Roast, Rosemary Infused Roast Potatoes, Crispy Smashed Brussels Spouts and and the Best Vegan Cauliflower Cheese. Trust me, you won’t have tried a vegan and gluten free roast like it before!
How to make Vegan Yorkshire Puddings
Step 1: In a deep cupcake tray, add 1 teaspoon sunflower oil into each hole and place in the oven at 210C / 410F for 15 minutes. You need the oil to be very hot!
Step 2: Meanwhile, make the batter by adding both flours, baking powder and milk to a large mixing bowl and whisking until smooth.
Hint: Ensure there are no lumps! Allow to rest for 5 minutes before transferring to something that pours well e.g. a measuring jug.
Step 3: Carefully remove the tray from the oven and evenly pour into each hole, making sure not to overfill, place back into the oven at 210C / 410C for 15 minutes.
Hint: Try not to open the oven door whilst they are cooking.
Step 4: Finally, with a spoon, push in the middle to allow extra space for Mushroom Gravy.
Leftovers
I definitely recommend that you serve these egg free Yorkshire Puddings immediately from the oven. However, if there are left overs, you can store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven for 5 minutes. You can also freeze these dairy free Yorkshire puddings. Once cooked, allow to cool, package in an airtight bag and place in the freezer for up to a 3 months. You can cook from frozen, just place in the oven for 8 minutes.
Recipe FAQs
Can I freeze Vegan Yorkshire puddings?
These vegan Yorkshire puddings are best served immediately, however if you do have leftovers, store them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat simply, place them in the oven for a 5 minutes from cold or 8 minutes from frozen.
How can I ensure they are crispy?
Ovens vary in temperature and speed of cooking. Keep an eye on them through the oven door and ensure they are cooked for long enough.
Why do I need to try and keep the oven door shut when cooking these vegan Yorkshire puddings?
By not opening the oven door you are keeping the steam and moisture contained within the oven. This helps to make the Yorkshire puddings light and airy. Its is also crucial to help them rise. If the door is opened, this may cause them to sink slightly.
YOU MIGHT ALSO LIKE…
- Rosemary Roast Potatoes
- Best Mushroom Gravy
- Christmas Nut Roast
- Vegan Cauliflower Cheese
Tried this Vegan Yorkshire Puddings (Gluten Free) recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!
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Recipe
Vegan Yorkshire Puddings (Gluten Free)
Introducing the tastiest gluten free & vegan Yorkshire puddings! With just a handful of simple ingredients, these Yorkshire Puddings are insanely easy to make!
4.63 from 144 votes
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Course: Christmas, sides
Cuisine: English
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 6
Calories: 136kcal
Author: James Wythe
Cost: £1.20
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Equipment
deep cupcake tray
large mixing bowl
whisk
pouring vessel e.g. 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 teaspoon sunflower oil
Metric – US Customary
Instructions
In a deep cupcake tray add 1 teaspoon sunflower oil into each hole and place in a 210C / 410F oven for 15 mins, you need the oil very hot!
Meanwhile, make the batter by adding both flours, baking powder and milk to a large mixing bowl and whisking until smooth. Allow to rest for 5 minutes before transferring to something that pours well
Remove the tray from the oven and evenly pour into each making sure to not overfill, place back in the oven at 210C/410F for 15 mins (Try not to open the oven whilst they’re cooking)
Finally with a spoon push in the middle to allow space for gravy!
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations:I have included a list of these in the post above.
To Store:Simply place in a sealed container in the fridge overnight. You can either reheat in the oven or air fryer the next day.
To Freeze:Allow to cool, and freeze in a sealed bag/container. Allow to defrost and reheat in the oven/air fryer until crispy.
Tip 1: Getting the oil super hot is crucial to this recipe.
Tip 2: Allowing the mixed batter to settle for 5 minutes helps it to thicken to the right texture.
Tip 3:If your batter is too thick this can be down to a difference in milks being used as some are thicker then others. If this is the case add a bit more milk until the right consistency.
Nutrition
Calories: 136kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Fiber: 0.1g | Sugar: 0.1g
Please note that Nutrition information is a rough estimate
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Reader Interactions
Comments
Jo saysMy sister has a severe egg allergy and we have a hard time finding foods that are safe enough for her to eat. I’m going to surprise her by making toad-in-the-hole with this recipe along with onion gravy. I know she’ll be in 7th heaven ! Thank you so much!
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- James Wythe says
Let me know how you get on Jo 🙂
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- Jay says
Absolutely excellent and super simple, . Thanks for this recipe .Reply
- Susan says
Can I use ordinary sr flour?
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- James Wythe says
Hey Susan, yes you can (if you don’t need it to be gluten-free). Enjoy
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- Amy says
Thank you for this recipe, James! It works so well! We used wheat flour and it was great!Reply
- PandaExpress says
Can you freeze these yorkies?
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- James Wythe says
Yes 🙂 Enjoy!
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- Stacey says
Can oatmilk be used? Need to be dairy free and don’t like Almond milk
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- James Wythe says
Yes, that should be fine!
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- Danielle Abrahms says
Could these be frozen if I made them in advance of the big day?
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- Jeanette says
I tablespoon if oil seems a lot could you do less than this?.
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- Amy says
Hi James,
Could you use this batter for toad in the hole do you think?
Thanks,
AmyReply
- James Wythe says
Hey Amy, it’s something I have wanted to try. Someone turned this recipe into toad in the hole on Instagram and tagged me in it the other day and it looked great so worth a shot 🙂
See AlsoEasy Keto Peppermint FudgeReply
- Elizabeth Sam says
Hi James
Can I use normal self raising flour instead of gluten free?Reply
- James Wythe says
Hey Elizabeth, yes that should work just fine 🙂 enjoy!
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- Anisa says
Hi James, I was wondering if I could use dairy cows milk in these? My son has a wheat and egg allergy but is fine with dairy.
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- James Wythe says
Hey Anisa, yes any milk “should” work with these 🙂 let me know how it goes!
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- Karen says
My son has multiple allergies and this includes almond. Do you think these will work ok with soya milk? Or do you think I would have better results with rice milk?
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- James Wythe says
Hey Karen, Soya milk should work but it seems the thicker the milk the more of a struggle it is and the more cakey they become. The almond milk I use is fairly thin so using a soya like alpro won’t be great. Try rice milk instead and see how you get on.
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- Kimberly says
These look great and I’d love to try them! I’m not able to use sunflower oil due to allergies. Is there another oil that would work as well? Thanks!
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- James Wythe says
Hey Kimberly, how about rapeseed oil? That should work too 🙂
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- Morwenna says
Can I ask how full each muffin tin should be?
It says not too overfill but I’m unsure how much to put in.Reply
- James says
Hey Morwenna, I would roughly say 3/4 🙂
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- Mia says
I wish I knew what I did wrong. Mine turned out like mini dumplings/scones! I followed the recipe very carefully as well. I’ll try again another time but this was such a disappointment 🙁
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- James says
Sorry about that Mia, it does take a few goes to get right and seems to be dependant on brands of ingredients. They’re definitely more dense inside than normal but should still be crispy and able to push the middle in like mine in the photo. It’s essential the oil is hot enough!
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- Erin says
I was so happy to find this recipe! My batter seemed much thicker than yours but they were still quite fluffy and definitely crispy and delicious. Maybe a dumb question but is there a difference between self rising GF flour and a 1:1 measure all purpose GF flour?
Either way I will definitely make them again, the whole family enjoyed!Reply
- Liz says
These were great!! No e of the weird flavour with other recipes I have tried and lovely and crisp with no soggy middle.
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- James says
Thanks Liz 🙂 glad you enjoyed them!
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- Emilia Murphy says
Hi James just wanted to let you know I made your Yorkshire pudding and they were delicious! I’ve not been successful make them, even before I had to go GF. They didn’t look like yours, but they did taste great. Not bad for my first attempt. I’m sure they will look better with practice!
Cheers, Emilia, Western Australia.Reply
- Flo says
Hi Jamie, when you say corn flour, do you mean corn starch or cornmeal?
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- Healthy Living James says
Hey, well the one I buy is called cornflour but I think it’s the starch version!
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- Gabriella Lipka says
Hi. When you say cornflour, do you mean the yellow cornflour ie very fine maize meal or the more white corn STARCH? thank you!
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- Healthy Living James says
Hey, well the one I buy is called cornflour but I think it’s the starch version!
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- Sarah Russon says
Could you use vegetable oil or olive oil instead of sunflower oil? I would like to try and make these as I have an egg allergy.
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- Healthy Living James says
Hey Sarah, go for vegetable oil rather than olive oil 🙂 let me know how you get on!
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- Rita Allen says
BEST Yorkshire pud I’ve ever made or had!!Reply
- Karen says
Hi there, I am in Canada and since I was born in England I love Yorkshire puddings. My daughter is now vegan and I would like to make these ones without the egg and milk.
I have self raising flour in the house but it has baking powder and salt in it. I see your recipe has the self raising flour and 2 tsp of baking powder. Do I need to add the additional baking powder? Also is there something I can use instead of corn flour? Is corn starch the same thing?Reply
- Healthy Living James says
Hey Karen, I would add 1 tsp instead if you’re concerned. Corn starch is essentially the same thing 🙂 let me know how you get on!
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- Ann says
These are really nice. A great alternative. They might be even better than regular ones!
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- Healthy Living James says
Thank you Ann, so pleased you enjoyed them 🙂
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- Deb says
I have failed miserably at a vegan/GF yorkie. Thanks so much James. I didn’t realise how much I missed them until I made these bad boys. The kids ate 6 between themReply
- Jaime says
Hi James,
We have a corn allergy in the house along with dairy, egg, and gluten. Is there a substitute that could work for the corn flour? These look delicious! My eldest daughter remembers them, but my youngest has never had the pleasure of gracing her palate. Thank you in advance!
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- Healthy Living James says
Hey Jaime, not personally tried it without corn flour as it’s a generally used ingredient in Yorkshires. I guess you could try just replace the corn with more self raising flour instead and see what happens?
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- Louise says
How about replacing with arrowroot powder? It was a good like for like measurement substitute for cornflour in another recipe I made
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- Healthy Living James says
Hey Louise, by all means give it a try! It’s not an ingredient I have actually used before so unsure how it will turn out. Let me know
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- Helen says
I substitute cornflour with tapioca or arrowroot flour
Hope that helps 🙂Reply
