Pre-heat the oven to 350°F. Grease an 8-inch round cake pan with coconut oil, then place a piece of parchment paper on the bottom.
In a large bowl mix all the dry ingredients: almond flour, coconut flour, raw cacao powder, coconut sugar, baking soda, and salt.
Using a food processor or blender, pulse together the blueberries, honey, coconut milk, coconut oil, apple cider vinegar, and vanilla extract until smooth.
Using a rubber spatula, gently mix the blueberry mixture with the dry ingredients to form a batter. Mix just until everything is combined, and be careful not to over mix.
Whisk the eggs until pale and fluffy using a handheld or stand mixer, or a whisk. Pour the eggs into the batter and with a spatula gently mix to combine everything.
Spread batter evenly into the prepared cake pan and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Be careful to not over cook the cake so that it stays moist on the inside after cooled.
Place pan on a cooling rack and allow the cake to cool for at least 20 minutes before removing it from the pan.
Top cake with the Chocolate Ganache and fresh blueberries. Store leftovers in the fridge.
Melt the chocolate in a bowl over simmering water (double boiler). Once the chocolate is melted, stir the coconut milk until the smooth and shiny. Allow the ganache to cool for 5 minutes before topping the cake.
Serves 10 to 15 people. Store leftover in the fridge.