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.
- 1 cup oat bran
- 1 cup water
- 1 large egg
- 1⁄3 cup canola oil
- 1⁄3 cup Splenda granular
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract (optional)
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 1⁄3 cup sugar
- 1⁄4 cup unsweetened cocoa powder
- 2 tablespoons instant dry milk powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 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!
- Preheat oven to 350°F Coat a 9-inch square cake pan with non-stick cooking spray.
- Stir remaining dry ingredients together in a separate bowl to blend well.
- Add dry ingredients to bran mixture and mix at medium speed about 1 minute.
- Spread batter evenly into prepared cake pan.
- Bake for about 35 minutes, or until cake tester comes out clean from center.
- Cool on wire rack. Cut into 16 squares.
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.
This is almost identical to the high fiber chocolate cake which I learned to make when my son became diabetic 20 years ago. That recipe calls for 1 cup of 100% bran cereal instead of oat bran, and lemon juice instead of vinegar. I like this version better using oat bran, which seems to be more moist, so I am delighted to have found this variation, a great snack cake for anyone to enjoy. I plan on making it again today, but as 12 cupcakes, baked at 375F for about 15 to 20 minutes. UPDATE: I made this recipe today as cupcakes, omitting the sugar and Splenda, and substituting 1/3 cup of Splenda Brown Sugar Baking Blend for both, used spelt flour (and added an extra 1/4 tsp of baking soda and an extra 1 tablespoon of water to compensate for using the whole grain). Amazingly, these turned out well, baking for 20 minutes in my oven. My husband had one for breakfast, reasoning that with negligible sugar, and such high fiber, they qualified as cereal, and you know, I believe he is right. I iced the rest using Top Secret Peanut Butter Frosting, substituting Equal for the sugar.
A very nice diabetic cake. This served as topped with Balsamic Strawberries (Not Heated). Very enjoyable. Made for *Potluck Tag*