To Make the Cake:

1. pre-heat the oven to 350°F.
2. Add blueberries to a small saucepan over medium-low heat.
3. After about 3 minutes (or once the blueberries begin releasing liquid) begin mashing them with a fork.
4. Once the blueberries are thoroughly mashed and all is well, add in the chia seeds and stir until they are well mixed in with the blueberry puree. This mixture should become thick like jam, in which case you will remove from the heat and allow to cool.
5. Meanwhile, add the brown rice syrup, vanilla powder, cacao powder, and cinnamon into a mixing bowl and mix well, folding in the bluberry jam last. Mix well.
6. Place into ramekins, cool heart-shaped moulds, or a 4-inch springform pan.
7. Bake for 25 minutes. Remove from the oven after the allotted time and allow to cool for a minimum of 20 minutes. During this time, it is crucial that you allow the cake to be and do not poke or prod it, as it will fall apart.

To Make the Buttercream Frosting:

1. Place all ingredients in a high-speed blender and blend until smooth. Place in the fridge for the remainder of the time you wait for the cake to cool so that the flavors become well-acquainted with another.
2. Once your cake has cooled off, top with the buttercream and either serve warm or stick it back in the fridge for another half an hour to serve chilled.