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Vegan Yorkshire puddings

Vegan Yorkshire Puddings

  • Author: Dan Saunders
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 16 1x
  • Diet: Vegan


Our vegan Yorkshire puddings have gone through years of iterations before we achieved a golden, crispy crown and the elusive ‘well’ ready to fill with gravy!



  • 100g plain flour
  • 100g chickpea flour (a.k.a. gram or garbanzo flour)
  • 3 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp ground turmeric
  • 10 tbsp aquafaba
  • 450ml water
  • 1 tsp apple cider vinegar
  • Vegetable or sunflower oil


  1. If you're planning to only rest the batter for the minimum 15 minutes, you should preheat your oven to gas mark 7 / 220c / 425f now. If you're going to rest it for several hours or even overnight, move straight to step 2 – you can heat your oven when you're ready to bake.
  2. Sieve the dry ingredients into a mixing bowl and give them a good stir.
  3. In a large measuring jug, combine the aquafaba, water and apple cider vinegar.
  4. Pour the liquid ingredients into the dry ingredients and whisk well with a hand or electric whisk.
  5. Transfer the combined mixture back to the measuring jug and rest for at least 15 minutes.
  6. While the batter rests, add the oil to the wells of the muffin tin. Look to have around 3mm of oil per well – for our muffin tin, that's 1.5 tbsp of oil.
  7. Put the muffin tin in the oven until the oil is smoking hot – this may take around 10 minutes, but keep an eye on it.
  8. Once you have smoking hot oil, you're going to need to work quickly (but safely) to pour the batter mix into the tin. The key is to keep the oil as hot as possible, and get the tin back into the oven as soon as you can.
  9. Remove the tin from the oven and, well by well, pour the batter mix from your measuring jug into the tin. Don't overfill it – you should leave a gap of around 5mm from the top, otherwise your oil is likely to spill out. If you have any leftover batter, just save it for another batch of Yorkshires or make some pancakes!
  10. As soon as possible, get the filled tin back into the oven. Leave the Yorkshire puddings to bake for 15 minutes.
  11. After 15 minutes, turn the oven temperature down to gas mark 5 / 190c / 375f and leave in the oven for another 15 minutes.
  12. Take the tin out of the oven and leave to rest on the side for a further 15-30 minutes. The centre of your Yorkshires may be a bit gooey, but resting will allow them to firm up!
  13. Once rested, use a spoon to carefully remove them from your tin.
  14. Serve with a roast dinner. You can re-heat them in the oven or let the gravy heat them up on your plate!


  • For gluten free Yorkshire puddings, just drop the plain flour and double the chickpea flour.
  • Turmeric is optional, but it helps to create the yellow colour that Yorkshires typically have.
  • Aquafaba is the water that beans are cooked in (found in tins of chickpeas) – you can read more about this further up in the recipe.
  • Resting the batter for 15 minutes will be fine, but if you have the time you can rest for a few hours or even overnight. If resting overnight, simply cover and put in the fridge, then bring back up to room temperature before using.
  • You can, optionally, put your tin on top of a hob/burner and turn it on a medium-high heat to keep the oil hot while pouring the batter into the tin.
  • They freeze really well and can be heated in the oven straight from frozen for 10-15 minutes. So there's nothing stopping you from making a big batch and heating up for an easy Sunday roast!
  • Category: Sides
  • Method: Oven-bake
  • Cuisine: British

Keywords: vegan Yorkshire puddings, dairy free Yorkshire puddings, eggless Yorkshire puddings, gluten free Yorkshire puddings

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