Chocolate Oat Bran Cake (Diabetic)
Recipe: #11465
December 11, 2013
"A healthy snack cake. NOTE: 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."
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (45.6 g)
- Calories 109.1
- Total Fat - 5.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 13.2 mg
- Sodium - 197.6 mg
- Total Carbohydrate - 15.6 g
- Dietary Fiber - 3.1 g
- Sugars - 5.9 g
- Protein - 2 g
- Calcium - 12.1 mg
- Iron - 1.2 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 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!
Step 2
Preheat oven to 350°F. Coat a 9-inch square cake pan with non-stick cooking spray.
Step 3
Stir remaining dry ingredients together in a separate bowl to blend well.
Step 4
Add dry ingredients to bran mixture and mix at medium speed about 1 minute.
Step 5
Spread batter evenly into prepared cake pan.
Step 6
Bake for about 35 minutes, or until cake tester comes out clean from center.
Step 7
Cool on wire rack. Cut into 16 squares.
Tips
No special items needed.
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