So What's For Dinner Tonight?
Our members share their own recipes with you.
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:
- 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.
- 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.
- 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
- Melt butter. Stir in cocoa.
- 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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