Gluten Free Bread

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Raspberry and Coconut Lamingtons


Makes 10 servings


  • 180gm YesYouCan Raspberry Coconut Loaf Mix
  • 30 gm unsalted soft butter
  • 45g castor sugar
  • 150gm whole eggs, beaten lightly
  • 60ml whole Milk
  • 90gm shredded coconut (for topping)


    1. Preheat the oven to 150 degree Celsius
    2. Grease deep baking tray
    3. Melt the butter in the microwave
    4. Whisk together egg and sugar until combined
    5. Add the loaf mix to the egg and sugar and mix
    6. Add in the melted butter to the mixture
    7. Add milk and mix well to form a batter
    8. Pour the batter in a medium size baking tray till 3/4th full
    9. Bake for 10-15 mins until golden brown and the skewer inserted in the centre of the cake comes out clean. Place on to cooling rack
    10. Once cooled cut into squares of 5cms x 5cms

    Ingredients for Raspberry Compote

    • 120gm Frozen Raspberries
    • 10 ml Lemon juice
    • 90gm Castor Sugar


      1. Place the raspberries and sugar in a pan. Cook on medium heat until the sugar melts and the raspberries have started to breakdown
      2. Cook until the compote thickens (coat the back of the spoon)
      3. Leave it to cool

      Ingredients for Chocolate icing

      • 100gm cocoa powder (unsweetened )
      • 55gm sugar
      • 150ml water


        1. Boil the water
        2. Mix together cocoa powder and sugar
        3. Add the boiling water to the mix until all the cocoa is mixed and forms an icing that can coat the spoon. (it should not be too thin)

        For the Assembly of the Lamingtons

        1. Place all the sponge squares in pairs
        2. On the bottom sponge apply a layer of the raspberry compote
        3. Stack the top layer on the sponge and refrigerate for 30 mins until firm
        4. Once the sponge is firm dip it in the chocolate icing to coat evenly (make sure the icing is slightly warm)
        5. Drain the excess icing and coat the lamington in thread coconut, ensure all sides are coated evenly

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