1. Heat oven to 170°C fan (190°C conventional). Grease and line a 20cm square cake tin.
2. Whisk egg whites to soft peaks.In another bowl whisk yolks and sugar for 3-4 minutes until pale and thick.
3. Slowly whisk in oil, almond milk, vanilla, melted chocolate and vinegar.
4. Sift together flour, cocoa, baking powder, baking soda and salt.Fold dry ingredients and hazelnut meal into the wet mixture.
5. Fold one-third of the egg whites through to lighten the batter, then gently fold in the remainder.Bake 35-40 minutes, until the centre springs back.
6. If using Frangelico syrup, coat cake while still warm with the syrup reserving 1 to 2 Tb for the frosting.
7. Frost cake with chocolate frosting and serve as is or with a glass of Frangelico to fully elevate the flavour profile.

Chocolate Frostinig

1. Place chocolate (roughly chopped) and dairy free butter into a microwave safe bowl and microwave until just melted.
2. Stir in espresso and frangelico syrup

Frangelico Syrup

1. Heat sugar and water together in small saucepan and bring to a simmer. Cook just until the sugar is fully dissolved. Stir in Frangelico