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    Home » Recipes » Christmas

    Published: Dec 9, 2022 · Modified: Oct 25, 2023 by James Wythe · This post may contain affiliate links

    Vegan Yorkshire Puddings (Gluten Free)

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    gravy being poured onto tower of Yorkshire puddings

    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!

    Yorkshire puddings towered on a blue/black plate covered in gravy.

    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

    ingredients laid on white background to make 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

    Muffin tray tray with sunflower oil each hole laid on white background.

    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!

    batter for Yorkshire puddings in large measuring jug with whisk in it. Measuring jug is on white background.

    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.

    batter being poured into muffin baking tray.

    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.

    spoon being pressed into the centre of cooked Yorkshire puddings.

    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.

    Gravy being poured over a tower of Yorkshire puddings.

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    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!

    P.S Never miss a new recipe! Get more healthy recipes sent straight to your inbox weekly – Subscribe and receive a free recipe eBook!

    Recipe

    Yorkshire puddings towered on a blue/black plate covered in gravy.

    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!
    4.62 from 139 votes
    Save for laterSaved!
    Print Pin Rate
    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

    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!

    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

    Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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    Share it with your friends!

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    Reader Interactions

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      Recipe Rating




    1. Jay says

      May 07, 2023 at 11:12 pm

      5 stars
      Absolutely excellent and super simple, . Thanks for this recipe .

      Reply
    2. Susan says

      March 20, 2023 at 10:18 am

      Can I use ordinary sr flour?

      Reply
      • James Wythe says

        March 20, 2023 at 3:50 pm

        Hey Susan, yes you can (if you don’t need it to be gluten-free). Enjoy

        Reply
    3. Amy says

      December 27, 2022 at 8:08 am

      5 stars
      Thank you for this recipe, James! It works so well! We used wheat flour and it was great!

      Reply
    4. PandaExpress says

      September 26, 2022 at 7:55 pm

      Can you freeze these yorkies?

      Reply
      • James Wythe says

        September 27, 2022 at 10:31 am

        Yes 🙂 Enjoy!

        Reply
    5. Stacey says

      August 01, 2022 at 2:17 am

      Can oatmilk be used? Need to be dairy free and don’t like Almond milk

      Reply
      • James Wythe says

        August 03, 2022 at 8:59 am

        Yes, that should be fine!

        Reply
    6. Danielle Abrahms says

      December 19, 2021 at 6:12 pm

      Could these be frozen if I made them in advance of the big day?

      Reply
      • Jeanette says

        March 16, 2022 at 4:18 pm

        I tablespoon if oil seems a lot could you do less than this?.

        Reply
    7. Amy says

      January 07, 2021 at 12:36 pm

      Hi James,
      Could you use this batter for toad in the hole do you think?
      Thanks,
      Amy

      Reply
      • James Wythe says

        January 07, 2021 at 3:15 pm

        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 🙂

        Reply
    8. Elizabeth Sam says

      December 22, 2020 at 1:15 am

      Hi James
      Can I use normal self raising flour instead of gluten free?

      Reply
      • James Wythe says

        December 22, 2020 at 9:24 am

        Hey Elizabeth, yes that should work just fine 🙂 enjoy!

        Reply
    9. Anisa says

      November 10, 2020 at 9:19 pm

      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.

      Reply
      • James Wythe says

        November 12, 2020 at 8:11 am

        Hey Anisa, yes any milk “should” work with these 🙂 let me know how it goes!

        Reply
    10. Karen says

      October 29, 2020 at 8:07 pm

      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?

      Reply
      • James Wythe says

        October 30, 2020 at 7:21 am

        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.

        Reply
    11. Kimberly says

      October 25, 2020 at 5:58 am

      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!

      Reply
      • James Wythe says

        October 26, 2020 at 8:47 am

        Hey Kimberly, how about rapeseed oil? That should work too 🙂

        Reply
    12. Morwenna says

      July 19, 2020 at 7:04 pm

      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

        July 20, 2020 at 10:37 am

        Hey Morwenna, I would roughly say 3/4 🙂

        Reply
    13. Mia says

      July 02, 2020 at 7:12 pm

      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 🙁

      Reply
      • James says

        July 03, 2020 at 8:41 am

        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!

        Reply
      • Erin says

        December 26, 2022 at 2:20 pm

        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
    14. Liz says

      June 07, 2020 at 8:35 pm

      These were great!! No e of the weird flavour with other recipes I have tried and lovely and crisp with no soggy middle.

      Reply
      • James says

        June 08, 2020 at 8:52 am

        Thanks Liz 🙂 glad you enjoyed them!

        Reply
    15. Emilia Murphy says

      May 25, 2020 at 12:45 am

      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
    16. Flo says

      May 10, 2020 at 6:40 pm

      Hi Jamie, when you say corn flour, do you mean corn starch or cornmeal?

      Reply
      • Healthy Living James says

        May 11, 2020 at 8:52 am

        Hey, well the one I buy is called cornflour but I think it’s the starch version!

        Reply
    17. Gabriella Lipka says

      May 10, 2020 at 5:31 pm

      Hi. When you say cornflour, do you mean the yellow cornflour ie very fine maize meal or the more white corn STARCH? thank you!

      Reply
      • Healthy Living James says

        May 11, 2020 at 8:52 am

        Hey, well the one I buy is called cornflour but I think it’s the starch version!

        Reply
    18. Sarah Russon says

      May 03, 2020 at 12:20 pm

      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.

      Reply
      • Healthy Living James says

        May 04, 2020 at 8:32 am

        Hey Sarah, go for vegetable oil rather than olive oil 🙂 let me know how you get on!

        Reply
    19. Rita Allen says

      April 12, 2020 at 10:13 am

      5 stars
      BEST Yorkshire pud I’ve ever made or had!!

      Reply
    20. Karen says

      April 06, 2020 at 10:43 pm

      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

        April 07, 2020 at 9:06 am

        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!

        Reply
    21. Ann says

      February 23, 2020 at 5:18 pm

      These are really nice. A great alternative. They might be even better than regular ones!

      Reply
      • Healthy Living James says

        February 23, 2020 at 5:19 pm

        Thank you Ann, so pleased you enjoyed them 🙂

        Reply
    22. Deb says

      January 26, 2020 at 3:35 pm

      5 stars
      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 them

      Reply
    23. Jaime says

      January 11, 2020 at 6:00 pm

      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!

      Reply
      • Healthy Living James says

        January 13, 2020 at 10:14 am

        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?

        Reply
        • Louise says

          March 15, 2020 at 12:00 am

          How about replacing with arrowroot powder? It was a good like for like measurement substitute for cornflour in another recipe I made

          Reply
          • Healthy Living James says

            March 16, 2020 at 7:54 am

            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

            Reply
      • Helen says

        December 15, 2020 at 1:19 am

        I substitute cornflour with tapioca or arrowroot flour
        Hope that helps 🙂

        Reply

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    Hey, I’m James! A fully qualified Health Coach, Author and Professional Food Blogger with over 1 million followers. My aim is to inspire you to cook easy and delicious home cooked food. 12 years ago I fell seriously ill out of the blue which left me bed bound for 2 years and house bound for the next 4 years. I opened my blog in 2016 to share the easy allergy friendly recipes that I taught myself to cook.

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