Diabetic-Friendly Chocolate Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 138.8
- Total Fat: 5.5 g
- Cholesterol: 16.3 mg
- Sodium: 233.9 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 1.5 g
- Protein: 2.4 g
View full nutritional breakdown of Diabetic-Friendly Chocolate Cake calories by ingredient
Introduction
Let's bake from scratch! Let's bake from scratch!Number of Servings: 12
Ingredients
-
1 cup bran flakes
1 cup water
1/3 + 1/4 cup sugar
1 egg
.25 cup canola
1 tsp vanilla
1 tsp chocolate syrup
1T lemon juice
1 cup all purpose flour
1 tsp baking soda
.25 cup cocoa
2T evaporated milk
.5 tsp cinnamon
.5 tsp salt
Tips
I got creative and made a cherry-tapioca icing for this one; it turned out pretty tasty.
Directions
Place bran, water, 1/3 cup sugar, egg, canola oil, vanilla, chocolate syrup, and lemon juice in mixing bowl.
Mix lightly.
Let stand for 30-45 minutes.
Combine flour, baking soda, cocoa, 1/4 cup sugar, evaporated milk, cinnamon and salt in a second mixing bowl and stir to blend well.
Add flour mixture to bran mixture and mix at medium speed about 30 seconds or until well-blended.
Place in greased 9" square cake pan.
Bake at 350 degrees for about 20 minutes (cake will spring back when touched in the center and sides will pull away from the pan).
Cool before serving.
Serving Size: makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user EOLIAN_WOMAN.
Mix lightly.
Let stand for 30-45 minutes.
Combine flour, baking soda, cocoa, 1/4 cup sugar, evaporated milk, cinnamon and salt in a second mixing bowl and stir to blend well.
Add flour mixture to bran mixture and mix at medium speed about 30 seconds or until well-blended.
Place in greased 9" square cake pan.
Bake at 350 degrees for about 20 minutes (cake will spring back when touched in the center and sides will pull away from the pan).
Cool before serving.
Serving Size: makes 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user EOLIAN_WOMAN.
