Just made this the other night during a massive chocolate craving session and it was so delicious I had to share it.

I adapted it from the fabulous fatfreevegan blog with only slight changes.
(http://blog.fatfreevegan.com/2010/07/chocolate-blueberry-cake.html)

1 1/4 cup wholemeal flour
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoon ground flax seeds/linseeds
1 cup water
1/2 cup berries (I used frozen raspberries)
1 teaspoon balsamic vinegar (strange I know but really added to the depth of the chocolatey flavour.)
1/2 cup maple syrup


Preheat oven to 170c. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda and flax. In blender, combine water, 1/2 cup berries, and balsamic vinegar and blend until smooth.

Make a well in the dry ingredients. Add the syrup and the berry mixture. Stir until completely mixed. Pour into an oiled 9-inch round cake pan (I didn't have one for some reason so I just used a loaf tin lined with baking paper).

Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.

I put it in the fridge until it was cold and served it with a bunch of tinned peaches with a bit of the juice drissled over the top.

Yum!