Ingredients for Chocolate Oat Bran Cake Diabetic
- 1 1/2 cups oat bran
- 1/2 cup water
- 1 large egg
- Canola Oil
- Splenda Granular
- Vanilla Extract
- Chocolate Extract
- White Vinegar
- All Purpose Flour
- 1/3 cup granulated sugar
- Unsweetened Cocoa Powder
- Instant Dry Milk Powder
- Baking Soda
- Ground Cinnamon
- Salt
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How to Make Chocolate Oat Bran Cake Diabetic
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a large mixing bowl, whisk together 1 cup oat bran, 1/2 cup water, 1 large egg, 1/4 cup oil, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon chocolate extract, and 1 tablespoon white vinegar.
- Let the batter rest for 30-45 minutes. This allows the oat bran to absorb the liquid, resulting in a moister cake.
- In a separate bowl, whisk together 1/2 cup all-purpose flour (or gluten-free blend), 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, cut into 16 squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
18g
Fat
3g
Carbs
5g