Chocolate Konjac Cake

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Chocolate Konjac Cake contains ZERO flour, ZERO sugar, and is absolutely low in calories. It is so soft, moist, and airy that rivals the real chocolate chiffon cake. This easy konjac cake recipe will soon be your favorite.

What Is Konjac Cake?

Konjac cake is a new trend in a healthy diet; it is gluten-free and made with zero sugar sweetener. The cake is soft, fluffy, and tastes just like other chiffon cakes but has less than 150 calories per slice. Is it exciting that you don’t have to be guilty about what you are eating?

This chocolate konjac cake recipe has added chocolate chips and orange zest to jazz up the flavor. More variations of this recipe will be adding match powder, freeze-dried strawberry powder, ube powder to the batter and making them the way you want.

Why People Love This Recipe?

• It’s a Keto-friendly cake recipe that contains zero flour and no actual sugar added.
• Konjac cakes are barely seen in bakeries, so they are more expensive than other pastries. Making your own konjac cake at home is quick, easy, and the total cost is a fraction of the price of the bakery. You may find the konjac powder online or in any dairy supplements stores.
• This is an easy recipe to follow and it only requires a hand whisk, a mixing bowl, a 6-inch chiffon baking pan, and less than 15 minutes to prepare.

Ingredients For Chocolate Konjac Cake

Delicious chocolate konjac cake will only need a few everyday ingredients from your pantry.

• Eggs
• Semi-Sweet Chocolate Chips
• Coconut Oil
• Cocoa Powder
• 0 calorie Sweetener, Truvia Stevia Leaf
• Konjac Powder
• Orange Zest (optional)

How To Make Chocolate Konjac Cake?

• Separate egg whites and egg yolks in two different bowls and set them aside.
• Melt chocolate chips and coconut oil in the microwave for 1 minute. Whisk to combine well. Then, add egg yolks and mix well. Sift cocoa powder and add orange zest. Generously whisk the mixture until all ingredients are well combined. Set aside.

• Beat the egg whites with a hand whisk until bubble, and slowly add sweetener in three batches while beating it. Keep beating the egg whites until soft peaks. Add konjac powder and continue beating it until stiff peaks.

• Add 1/3 of whipped egg white into the egg yolk mixture and gently fold to mix with a spatula. Next, pour the mixture into the remaining whipped egg white and fold a few times until well combined. Do not overmix the batter to avoid deflating.

• Pour batter into a 6-inch chiffon mold, then drop the cake pan onto the table lightly a few times to remove the bubbles inside of the batter.

• Bake for 45 minutes. Invert the cake on a cooling rack immediately once removed from the oven. Let the cake sit for 1 hour or until it has cooled down completely, then unmold.

Tips

• Add the konjac powder to the whipped egg whites instead of the egg yolk mixture to prevent clumps in the batter.
• Invert the cake on a cooling rack immediately once removed from the oven, so the cake won’t deflate.
• Use a chiffon cake mold for the best result.

More Delicious Recipes You May Like

Brown Sugar Wheat Milk Bread

Yogurt White Bread Loaf

Mini Pumpkin Pie

Passion Fruit Chiffon Cake

How Do You Like This Recipe?

I’d love to know how you feel about this Chocolate Konjac Cake recipe if you had a chance to try it. Leave me in the comment below, thanks. 

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Yield: 6 slices

Low calorie Chocolate Konjac Cake

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Chocolate Konjac Cake is made with NO flour, NO sugar, and absolutely low in calories. It is so soft, moist, and airy just like the chiffon cake. This easy konjac cake recipe will soon be your favorite.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 3 Eggs (6 oz with shell)
• 1/2 cup (30 g) Semi-Sweet Chocolate Chips
• 2 tablespoons (30 g) Coconut Oil
• 1 tablespoon (8 g) Cocoa Powder
• 2 tablespoons (30 g) 0 calorie Sweetener, Truvia Stevia Leaf
• 2 teaspoons (6 g) Konjac Powder
• 1 /2 tsp Orange Zest (optional)

Instructions

1. Preheat the oven to 302°F (150°C).
2. Separate egg whites and egg yolks in two different bowls and set them aside.
3. Add chocolate chips and coconut oil to a small bowl, and microwave for 1 minute until the chocolate melts. Whisk to combine well. Then, add egg yolks and mix well. Sift cocoa powder and add orange zest. Generously whisk the mixture until all ingredients are well combined. Set aside.
4. Beat the egg whites with a hand whisk until bubble, and slowly add sweetener in three batches while beating it. Keep beating the egg whites until soft peaks. Add konjac powder and continue beating it until stiff peaks.
5. Add 1/3 of whipped egg white into the egg yolk mixture and gently fold to combine well with a spatula. Then, pour the mixture into the remaining whipped egg white and fold a few times until well combined. Do not overmix the batter to avoid deflating.
6. Pour batter into a 6-inch chiffon mold, then drop the cake pan onto the table lightly to remove the bubbles inside of the batter.
7. Bake for 45 minutes. Invert the cake on a cooling rack immediately once removed from the oven. Let the cake sit for 1 hour or until it has cooled down completely, then unmold.

Notes

Tips:

• Add the konjac powder to the whipped egg whites instead of the egg yolk mixture to prevent clumps in the batter.
• Invert the cake on a cooling rack immediately once removed from the oven, so the cake won't deflate.
• Use a chiffon cake mold for the best result.

Nutrition Information:

Yield:

6

Serving Size:

slices
Amount Per Serving: Calories: 148Total Fat: 10.9gSaturated Fat: 7.5gCholesterol: 85mgSodium: 42mgCarbohydrates: 16.2gFiber: 4.4gSugar: 8.2gProtein: 3.8g