Chocolate Oat Bran Cake Diabetic
Indulge in a guilt-free dessert with this **Chocolate Oat Bran Cake designed for diabetics**, a wholesome treat that doesn’t compromise on flavor. Packed with nutrient-rich ingredients like oat bran, whole wheat flour, and unsweetened cocoa powder, this cake delivers a moist and chocolaty bite with a health-conscious twist. Naturally sweetened with options like stevia or erythritol and enriched with unsweetened applesauce and Greek yogurt, it’s a low-sugar, fiber-loaded dessert that pairs perfectly with a cup of coffee or tea. Optional sugar-free dark chocolate chips add an extra layer of decadence, while the quick 15-minute prep ensures you’ll have this cake in the oven in no time. Ideal for anyone looking to manage their sugar intake without sacrificing indulgence, this diabetic-friendly cake is perfect for family gatherings or everyday snacking!
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Recipe Information
Ingredients
- 1 cup Oat bran
- 1 cup Whole wheat flour
- 0.5 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Plain low-fat Greek yogurt
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated sweetener suitable for baking (such as stevia or erythritol)
- 0.5 cup Unsweetened almond milk
- 0.25 cup Dark chocolate chips (sugar-free, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the oat bran, whole wheat flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, beat the eggs lightly, then add the unsweetened applesauce, Greek yogurt, vanilla extract, granulated sweetener, and almond milk. Mix until smooth.
Gradually pour the wet ingredients into the dry ingredients, folding gently until just combined. Do not overmix.
If using, fold in the sugar-free dark chocolate chips for an extra burst of chocolate flavor.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice the cake into 8 equal portions and serve plain or with a dollop of sugar-free whipped cream or fresh berries.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 394.7 g | 144% | |
| Dietary Fiber | 85.0 g | 304% | |
| Total Sugars | 22.1 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 684 mg | 53% | |
| Iron | 37.3 mg | 207% | |
| Potassium | 3611 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
