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Red Velvet Churros with a Cream Cheese Glaze


Serves: 4 people


For the churros:

  • 120g YesYouCan Red Velvet Cupcake Mix
  • 50g Butter
  • Pinch of Salt
  • 125ml Water
  • 5 Large Eggs


For the glaze:

  • 20g YesYouCan icing mix (provided with the cake mix)
  • 50ml milk
  • Juice of ½ a lemon
  • 50g smooth cream cheese



  • In a saucepan heat the water, butter and salt on the lowest heat. On a higher heat the water would evaporate hence changing the original recipe therefore the low heat is ideal.
  • Once the butter has melted completely, add in the red velvet cake mix and using a spatula stir it continuously till it forms a ball of dough and stops sticking to the bottom of the saucepan. Keep doing this till the dough becomes smooth. This should take about 5 minutes.
  • Transfer this to another bowl to make the cooling process faster. Once it comes down from hot to warm, add the eggs one at a time while whisking and combining them into the mixture at the same time. (This will become a thick batter. When you lift it up with your spatula it should not flow easily. Rather it should hold shape and drop down very slowly, almost like a wet dough.)
  • Transfer this mixture to a piping bag that has a star nozzle attached to it. Pipe this into hot oil to make the shape of your choice. Use a scissor to cut the dough once you make the shape in the oil. The churros need to be fried on a medium heat to avoid burning the cake mix. Keep moving them around to make sure they puff up evenly.
  • Take them out of the oil once they change colour to a dark maroon and have puffed up in size significantly. These will crisp up only after drained on a wire rack for about 5-6 minutes.
  • For the glaze, combine the icing mix with milk, lemon juice and soft cream cheese/ mascarpone till it forms a smooth liquid. Pour this on the churros or use it as a dipping sauce for them!

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