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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 1/4 cups whole wheat flour (white whole wheat preferred) |
6 tablespoons unsweetened cocoa powder |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground flax seeds |
1/4 teaspoon salt |
3/4 cup water |
1/2 cup blueberries |
1 teaspoon balsamic vinegar |
1/2 cup date syrup or 1/2 cup maple syrup (or other liquid sweetener) or 1 cup sugar |
1 cup blueberries (for serving) |
additional syrup or agave nectar |
Directions:
1. Preheat oven to 350°F
2. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, ground flax, and salt.
3. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth.
4. Make a well in the dry ingredients. Add the syrup and the blueberry mixture. Stir until completely mixed.
5. Pour into an oiled 9-inch round cake pan. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.
6. Serve with blueberries on top, drizzled with additional syrup or agave.
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