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A pile of vegan Yorkshire puddings on a gingham cloth. In the background is a jar of chickpea or gram flour and some mechanical kitchen scales
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Vegan Yorkshire Puddings

These vegan Yorkshire puddings are perfect and delicious with their golden, crispy crowns and an elusive ‘well’ ready to fill with gravy!
Course Sides
Cuisine British
Diet Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16
Calories 48kcal
Author Jess & Dan

Ingredients

  • 100 g plain flour
  • 100 g chickpea flour – also known as gram or garbanzo flour
  • 3 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground turmeric – optional but recommended
  • 10 tablespoon aquafaba
  • 450 ml water
  • 1 teaspoon apple cider vinegar
  • 0.75 cup vegetable oil

Instructions

  • Preheat the oven to 220°c / 425°f.
  • Sieve the dry ingredients into a mixing bowl and stir to combine.
    100 g plain flour, 100 g chickpea flour, 3 teaspoon baking powder, 0.5 teaspoon salt, 0.5 teaspoon ground turmeric
  • Mix the aquafaba, water and apple cider vinegar in a large measuring jug.
    10 tablespoon aquafaba, 450 ml water, 1 teaspoon apple cider vinegar
  • Pour the liquid ingredients into the dry and whisk until smooth. Let the mixture rest for at least 15 minutes.
  • Pour the oil into the wells of the muffin tin, allowing 1 tablespoon of oil per well. Place the tin in the oven until smoking hot – this should take around 10 minutes, but keep an eye on it.
    0.75 cup vegetable oil
  • Once the oil is hot, work quickly (but safely) and pour the batter mix into each well of the tin. Don't overfill them. Leave a gap of around 5mm from the top of each well. Put the filled tin back into the oven as soon as possible and leave to bake for 15 minutes.
  • After 15 minutes, turn the oven temperature down to gas 190°c / 375°f and leave in for another 15 minutes.
  • Remove from the oven and allow them to rest for a further 30 minutes.
  • Use a spoon to carefully remove them from the tin. If needed, re-heat them in the oven just before plating up or let the gravy heat them up on your plate!

Notes

For gluten free, double the chickpea flour and omit the plain. The result is not exactly the same, but they're a great replacement still.
Aquafaba is the water that beans are cooked in (found in tins of chickpeas and other pulses).
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, but be extra careful.
They freeze really well and can be heated in the oven straight from frozen for 10-15 minutes.

Nutrition

Calories: 48kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 158mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 0.02mg | Calcium: 49mg | Iron: 1mg