How to make the best light and fluffy vegan Yorkshire puddings

How to make the best light and fluffy vegan Yorkshire puddings

No Sunday roast is complete without a Yorkshire pudding to mop up your gravy. Now finally, we can complete our Sunday meals with this vegan and gluten-free Yorkshire pudding recipe. 

the best vegan Yorkshire pudding recipe

Light and fluffy vegan Yorkshire puddings

Recipe by Richard Church (

Makes about 18 | Prep time: 10 minutes | Cooking time: 20 minutes


  • 300g plain gluten-free flour
  • 75g gram (chickpea) flour
  • 1 ½ tsp sea salt
  • 1 tsp xantham gum
  • 2 tsp baking powder
  • Shake of ground black pepper
  • 400ml plain soya milk
  • 300ml cold water
  • Enough sunflower or rapeseed oil to put a drop in the bottom of each muffin tin hole.


Preheat the oven to gas 8/230C/450F

Put all the ingredients, apart from the oil, into a mixing bowl or blender and either whisk or blend until fully smooth. I used a hand blender, just as I would use for soups. It’s important to get a lot of air into the mix to keep it light. Pour the mixture in to a jug for easy pouring.

Take a 12-hole muffin tin and put a generous drop of the oil into each hole. Place the tray at the top of the oven and heat for 10 minutes, until the oil is smoking hot.

Carefully take the tray out of the oven and place on a heatproof level surface. Carefully but quickly pour the batter mixture into each hole until they are nearly full. The oil should sizzle as you pour and the edges of the batter should begin to cook. Once all the holes are full, gently place the tray back in the oven and cook for 20-25 minutes, until risen, crisp and golden. Remove from the oven and serve immediately. If you have more batter left over you will need to heat more oil in the muffin tin and do the same process again to finish it off.

Find the original recipe here


For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.


Going Vegan by Richard Church features over 100 plant-based recipes, many of which are gluten-free, as well as advice for the new and established vegan. 

Going Vegan is available to purchase on Amazon

About the author

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

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