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!
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.
- 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.
- 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.
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.
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.
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.
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.
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Vegan Yorkshire Puddings (Gluten Free)
- deep cupcake tray
- large mixing bowl
- pouring vessel e.g. measuring jug
- 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
- 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)
Please note that Nutrition information is a rough estimate