Chocolate Blueberry Cake

Chocolate Blueberry Cake

Ingredients:
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
seeds, flaxseed
water, bottled, generic
salt, table
blueberries, raw
vinegar, balsamic
syrup, maple, canadian
blueberries, raw

Directions:
Preheat oven to 350'F.
Grease a 9" round cake pan.
I sprayed my pan with a light oil and put a 9" round piece of parchment on the bottom to ensure the cake didn't stick.
In a medium bowl mix flour, coco powder, baking powder, baking soda, chia (or flax) and salt.
In a blender combine water and 1/2 cup blueberries and balsamic vinegar.
Blend until well mixed.
This will be watery.
Make a well in the dry ingredients and pour in the blueberry mixture.
I used my hand blender and mixed everything up well together.
Add.
the liquid sweetener and mix again until the batter is nice and smooth.
Bake 30 minutes or until a tooth pick comes out clean.
Cool completely in the cake pan and flip out onto a serving platter.
At this point I poked holes into the top of the cake and poured some of my rhubarb syrup over the cake.
I did this a few times to make sure the syrup penetrated the cake.
Then I put the blueberries on top of the cake.
I glazed it with the rhubarb syrup and it gave the cake a nice shine.
You can also just drizzle some maple or agave syrup over the cake if you like.
It will probably make it sweeter.
I let it set up for a few hours in the fridge.
You can also put a dollop of your favorite whipped topping on this as well.
Bon Appetit!