I’m sure I’ve mentioned more than once that Michael can’t eat gluten or dairy.. which makes it difficult when I want him to test cupcake flavours or try something I’m baking. 
I had a weekend off from the markets this week and thought I’d make something just for him.. 

I found this recipe on the taste.com.au website and knew it was just the right thing. 

You will need
1/2 Cup Cocoa Powder
1/3 Cup Hot Water
100 grams Almond Meal
1/2 Cup Caster Sugar
3 Eggs, Separated 
Preheat oven to 180 degrees celsius and line a cake tin with baking paper. 

Combine the cocoa powder and hot water in a bowl. 

Add the almond meal, sugar and egg yolks to cocoa mixture and stir until combined.

In a clean, dry bowl use an electric beater to whisk egg white until soft peaks form. Using a metal spoon, fold a spoonful of egg whites into the cocoa mixture until combined. 

Gently fold in the remaining egg whites until just combined. Try not to over mix!

Pour the mixture into the prepared cake tin. Place the tin into a roasting pan and pour enough boiling water into the roasting pan to reach halfway up the side of the cake tin.

Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.

Remove from oven and remove from water bath and allow to cool for 20 minutes. Turn out and allow to cool completely.

Serve as is, or with your favourite dairy free icecream or fresh fruit.