Chocolate Oat Bran Cake (Diabetic)

READY IN: 1hr 20mins
Recipe by Outta Here

A healthy snack cake. Do NOT sub Splenda for the 1/3 cup sugar in the dry ingredients. The sugar helps keep cake moister. Eat plain or with a dollop of sugar-free Cool Whip.

Top Review by little_grrl_blue

I made this to fulfill a request for a bran birthday cake. Test run of recipe as written, subbing sugar for splenda (using 2/3 cup sugar total) as diabetes is not a concern and splenda is pricey, and using whole-wheat flour. As is, the cake was incredibly dry, but still tasty. Good for snacking or breakfast but not dessert-like. For the official birthday cake, I again used all sugar, adding an additional 1/3 cup for one cup total, used half all-purpose and half whole wheat flour, and added an additional egg and 1/3 cup more oil. Frosted with cream cheese frosting, sprinkled with walnuts and sliced almonds. It was amazing! Seriously, one of the moistest, yummiest chocolate cakes ever. When I make it again I will only use 2/3 c sugar, the addition was unnecessary.

Ingredients Nutrition

Directions

  1. Mix lightly, in a mixer bowl, the oat bran, water, egg, oil, Splenda, extracts, and vinegar. Let stand 30 to 45 minutes. DO NOT SKIP THIS STEP!
  2. Preheat oven to 350°F Coat a 9-inch square cake pan with non-stick cooking spray.
  3. Stir remaining dry ingredients together in a separate bowl to blend well.
  4. Add dry ingredients to bran mixture and mix at medium speed about 1 minute.
  5. Spread batter evenly into prepared cake pan.
  6. Bake for about 35 minutes, or until cake tester comes out clean from center.
  7. Cool on wire rack. Cut into 16 squares.

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