Best 4 Chocolate Oat Bran Cake Diabetic Recipes
Do you crave a delicious and wholesome treat that won't spike your blood sugar? Look no further than chocolate oat bran cake, a diabetic-friendly delight that combines the goodness of oats, the richness of chocolate, and the natural sweetness of oat bran. With its moist texture, delightful chocolate flavor, and heart-healthy ingredients, this cake is sure to satisfy your sweet tooth without compromising your health. In this article, we'll provide you with a collection of carefully curated recipes that cater to your dietary needs and offer a guilt-free indulgence. So, get ready to embark on a culinary journey filled with diabetic-friendly sweetness and the irresistible charm of chocolate oat bran cake.
Check out the recipes below so you can choose the best recipe for yourself!
FABULOUS OATMEAL-BRAN CAKE
Incredibly moist cake is also great for muffins. Very light-it will disappear very quickly.
Provided by Carol Farrington
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Pour boiling water over oats and bran cereal, and let stand 10 minutes.
- Combine the remaining ingredients, and add oat mixture to them. Pour into two 8 or 9 inch pans.
- Bake at 350 degrees F ( 175 degrees C) for 30 to 40 minutes. To make muffins bake about 15 minutes, or until toothpick comes out clean.
Nutrition Facts : Calories 147.8 calories, Carbohydrate 25 g, Cholesterol 15.5 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 1.2 g, Sodium 114 mg, Sugar 17.4 g
CHOCOLATE OAT BRAN CAKE (DIABETIC)
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.
Provided by Outta Here
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 112.9, Fat 5.8, SaturatedFat 0.8, Cholesterol 14.2, Sodium 160.5, Carbohydrate 15.2, Fiber 1.6, Sugar 4.7, Protein 2.8
CHOCOLATE OAT CAKES
Make and share this Chocolate Oat Cakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
- Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
- With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined.
- Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster). Transfer cookies to a rack to cool. Serve.
Nutrition Facts : Calories 117.4, Fat 6.6, SaturatedFat 3.3, Cholesterol 33.2, Sodium 16.6, Carbohydrate 14, Fiber 1.2, Sugar 7.7, Protein 1.9
DATE BRAN CAKE
High fiber that tastes great!!Serve with a little icecream or Diet topping from the high Fiber Cookbook for diabetics by Mabel Cavaiani, R.D.
Provided by Derf2440
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place bran, water, egg, molasses and veggie oil in a small bowl. Mix lightly and let stand at room temperature for 30 to 45 minutes. (This timing is very important.)
- Place flour, brown sugar, salt, baking powder, soda and dates in a mixer bowl and mix at low speed for about 1/2 minute to blend well.
- Add the bran mixture and mix at medium speed to blend well. Do not overmix.
- Spread evenly in a well greased 8 inch square pan and bake at 375 degrees F for 20 to 25 minutes or until the cake is firm in the centre and draws away from the sides of the pan.
- Cool the cake to room temperature and cut 3 x 4 into 12 equal portions.
- Use 1 square per serving.
- food exchange per serving- 1 bread and 1 fat.
- low sodium diets- omit salt.
- use low sodium baking powder.
- low cholesterol diets- omit egg.
- use 1/4 cup liquid egg substitute.
Tips:
- Use ripe bananas: They add natural sweetness and moisture to the cake, reducing the need for added sugar.
- Choose unsweetened almond milk: It provides a creamy texture without extra sugar.
- Use a sugar substitute: If you prefer a sweeter cake, use a sugar substitute such as stevia or monk fruit.
- Add spices: Spices like cinnamon, nutmeg, and ginger add warmth and flavor to the cake.
- Don't overmix the batter: Overmixing can result in a tough, dense cake.
- Serve immediately or store: The cake is best served warm, but it can also be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Conclusion:
This chocolate oat bran cake is a delicious and nutritious treat that is perfect for people with diabetes or those who are looking for a healthier dessert option. It is made with whole-wheat flour, oat bran, and ripe bananas, which provide a good source of fiber and nutrients. The cake is also sweetened with a sugar substitute, making it a low-sugar option. With its moist texture and rich chocolate flavor, this cake is sure to satisfy your sweet tooth without compromising your health.
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