Preheat oven to 350° F.
Sift together the almond meal, oat flour, grapeseed flour, powdered chocolate, baking soda, and salt.
In a separate bowl, blend together the water, balsamic vinegar, grapeseed oil, and vanilla extract.
Slowly blend the dry ingredients into the wet ingredients.
Pour into cupcake tins.
Bake for one hour.