Servings: 4

Weight Watcher Smart Points: 83

Preparation Time: 25 Minutes

Cooking Time: 35 Minutes

Ready In: 60 Minutes


  • 1 tsp baking soda
  • ½ cup buttermilk
  • ¼ cup cocoa powder
  • ¼ cup cocoa powder…. I used Cadbury's Cocoa and added ½ cup in error… you can make this error if you like a dark chocolate color and flavor
  • 2 tbsp flax seeds (substitute for 2 eggs) + 6 tbsp water
  • 16 ounce – approx 4 cups icing sugar-powdered sugar or 10-12 tbsp demerara sugar
  • 2 cups plain flour
  • ½ tsp salt
  • 2 cups sugar ( I used powdered sugar)
  • ½ cup unsalted butter ( I used homemade butter – makhan)
  • 1 tsp vanilla extract
  • ½ cup vegetable oil
  • 1 cup water
  • 1 teaspoon white vinegar
  • 6 tbsp whole milk or 6 tbsp cream


  1. To make the cake:Grease a baking pan with or baking bowl with butter
  2. Take 2 tbsp flaxseeds in a coffee grinder or in your mixer-grinder.Grind it to a fine powder
  3. You don’t need to roast it
  4. I was able to easily grind the flaxseeds without roasting them.Remove the flaxseed powder into a bowl.And add 6 tbsp water to the flaxseed powder.Mix well and keep it standing for 15-20 mins
  5. In the meantime we do the remaining steps.In a bowl, sift the flour, sugar and salt all together.In a saucepan, heat water with ½ cup butter, oil and ¼ cup cocoa
  6. Whisk it and bring just to a boil over medium heat, stirring continuously.Pour the hot chocolate mixture into the flour mixture and mix everything.Mix the buttermilk, vinegar, vanilla and baking soda in a bowl or your measuring cup.Now add the above mixture and the flaxseed paste to the flour mixture.Blend well
  7. You could use your spatula to blend it smoothly or use your electric blender
  8. The mixture should be smooth without any lumps.Pour into the greased baking tin.Now bake it in the oven at 350 degree F (approx 177 degree C) for 35 minutes.You could also bake it in a pressure cooker for 30-35 mins on a low flame.While it is still hot poke a lot of holes in it using a fork or a tooth pick
  9. I used a fork
  10. Make a lot of holes as this is where the icing seeps into and they cannot be seen once the icing has been cooled.To make the icing:In a saucepan, melt ½ cup butter .Add the milk and ¼ cup cocoa and bring to a boil.Remove from heat and stir in powdered sugar and 1 tsp vanilla
  11. Blend until smooth
  12. Use a electric hand blender for better results
  13. Since I used demerara sugar, I added it when the mixture started to boil
  14. But note that the icing made with demerara sugar is thin and will spread on the cake
  15. If you like thick fudgy icing, then use powdered sugar.Topping the cake with the icing:Pour the icing over the hot cake
  16. Spread it evenly on the cake with a spatula or back of the spoon.Cool the Chocolate Cake and then have it
  17. Mine, got half over as soon as it was complete.

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