1 ¼ Cup whole wheat flour 6 Tbsp cocoa powder 1 tsp baking powder ½ tsp baking soda 1 tsp ground chia seeds ¼ tsp salt ¾ Cup water ½ Cup blueberries + 1 Cup for topping 1 tsp balsamic vinegar ½ Cup maple syrup Preheat oven to 350°.  Oil a 9” cake pan. Mix together flour, cocoa, baking powder, baking soda, chia and salt in a medium bowl.  Add water, ½ Cup blueberries and vinegar to a blender and blend until smooth. Make a well in the dry ingredients.  Add the maple syrup and blended blueberry mixture.  Stir gently until all of the wet ingredients are incorporated. Pour into cake pan and bake for 30 minutes or until a toothpick comes out clean.  Cool completely.  Invert onto a serving platter and top with fresh blueberries. Recipe adapted from fatfreevegan.com.  See the original post <a href="http://blog.fatfreevegan.com/2010/07/chocolate-blueberry-cake.html">here</a>.
