In a small pot, heat the blueberries and maple syrup together until the mixture just starts to bubble. Mash the blueberries with a fork to break them up a bit, then take the pot off the heat.
In a large bowl, mix the mashed avocado, almond butter, ground flax seeds, water, vanilla and almond extracts. Stir well and let sit for 5 minutes to thicken, then stir in the blueberry mixture.
Next, add the chickpea flour, oat flour, cocoa powder, baking powder, baking soda, salt, and chocolate chips. Mix until just combined.
Grease an 8×8" pan with some vegan butter, margarine, or olive oil, then pour in the cake batter. Bake at 350F for about 30-35 minutes until a knife inserted into the middle comes out mostly clean.
Remove from the oven, let it sit to cool, then enjoy your moist piece of heavenly cake!