A delightful and healthier chocolate cake option, perfect for those looking for a diabetic-friendly treat.
Combine the oat bran, water, egg, oil, Splenda, vanilla extract, and vinegar in a mixing bowl. Let the mixture rest for 30 to 45 minutes.
Allowing the oat bran to soak ensures a moist and tender texture in the final cake.
Preheat your oven to 350°F and grease a 9-inch square cake pan with non-stick cooking spray.
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a separate bowl, whisk together the flour, cocoa powder, dry milk powder, baking soda, cinnamon, and salt.
Sifting the dry ingredients can help prevent lumps and ensure even mixing.
Add the dry ingredients to the oat bran mixture and mix until just combined.
Avoid overmixing to keep the cake light and fluffy.
Pour the batter into the prepared cake pan and spread it evenly.
Use a spatula to smooth the top for even baking.
Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cut into 16 squares and serve.
Cooling the cake completely ensures clean cuts and better texture.
