4 Reviews

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.

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little_grrl_blue October 30, 2009

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.

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Sweet Baboo January 25, 2009

I love the flavor of this cake. Very chocolate ( I did use the chocolate extract) without being over sweet. It baked up so light and airy that it could have floated above the plate. The only downside is that it was very crumbly and difficult to keep on the fork. I'm sure that's because of the really low fat (I even used egg white only to remove the cholesterol and fat that comes with the yolk - my change so I'm not blaming the recipe at all) and I'll happily deal with it. I topped mine with a wee squiggle of Cool Whip Light and spiced Splenda. Thanks Mike for a real keeper :D.

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Annacia February 18, 2009
Chocolate Oat Bran Cake (Diabetic)