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FAS takes no responsibility over the tastiness or food safeness of any of the recipes listed in this section.  You are on your own!
 

Ella’s Chocolate Cake – Gluten Free 

from Selena Black

This recipe has been has been adapted from one on the back of Hershey’s® Cocoa to be made gluten free. It is moist and delicious. As commercial gluten free flours differ greatly in weight to cup size ratio, this recipe works best with cup measurements of Orgran Gluten Free flour which is readily available in Singapore. If using other flours, you will need to alter the quantity/weight to obtain a thin but not watery cake consistency. This recipe can be made 2-3 days prior or is suitable for freezing by either wrapping individual muffins or covering cakes in plastic wrap beforehand.  

Ingredients:

  • 2 cups caster sugar
  • 2 ¼ cup Orgran gluten free self-raising flour
  • ¾ cup cocoa
  • 1 ½ teaspoons gluten free baking powder
  • 1 ½ teaspoon baking soda (bicarbonate of soda)
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup canola oil
  • 2 teaspoons vanilla extract/pure
  • 1 cup boiling water  

Method:

  1. Heat oven to 180°C/350°F. Grease and flour pans according to requirements. This batter is suitable for either one 23x30cm (9x12”) rectangular pan or two 23cm (9”) round baking pans.
  2. Combine dry ingredients in large bowl. Add eggs, milk, canola oil and vanilla; beat on medium speed for two minutes. Stir in boiling water (batter will be thin). Pour into pan/s.
  3. Bake for 50-55mins for 23x30cm pan or bake for 30-35 minutes if using two 23cm round pans. Importantly, test that the cake is cooked by inserting a wooden pick/skewer into the centre. If it comes out clean it is cooked. Rely on this check rather than adhering to cooking times as each oven is different. Cool in pan for 10 minutes before removing to a wire rack. Cool completely.
Cupcakes:

Line mini (2 ½ ") muffin cups with paper bake cups. Fill cups ? cups full with batter.

Bake at 180°C/350°F for approximately 22-25 minutes. Cool; frost. Makes approximately 24 cupcakes.   

Perfectly Chocolate Frosting

  • ½ cup of butter
  • 2/3 cup cocoa
  • 3 cups of gluten free pure icing sugar
  • 1/3 cup of milk
  • 1 teaspoon vanilla extract/pure  
  1. Melt butter. Stir in cocoa.
  2. Alternately add gluten free pure icing sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes about two cups.
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Cool Finds


 
Dairy free butter at Cold Storage:  Nuttelex (soy based, no nuts)

Orgran cakes mixes/bread mixes at any NTUC, Cold Storage, Brown Rice Paradise--all wheat free, dairy free, peanut free, egg free (easy to sub egg with bananas or applesauce)

Fruit leathers (top 8 free) at most grocers

Soy nut butters at Cold Storage

Ener-G products at Brown Rice

Wheat free bread loaves in freezer section at MarketPlace and Cold Storage

Minced fresh fish (it's ONLY fish--no other ingredients) at Farrer Wet Market.  Only ONE stall sells it on the weekends and he shaves the fish meat AT the stall.  It's great for fish ball soup.  (Shape minced fish into ball, drop into boiling chicken stock.)

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