Preheat the oven to 325 and grease a 10-inch springform pan with olive oil, line it with parchment and then grease the parchment as well.  Just to be safe (from mess), I then placed the springform on a baking sheet.  In a small bowl, whisk together the cocoa and boiling water until smooth, then whisk in the vanilla and set the bowl aside to cool a bit.  In another small bowl, whisk together the almond flour, baking soda and salt and set this aside as well.

Add the olive oil, sugar and eggs to the bowl of your electric mixer and beat for about 3 minutes until the mix is like thickened cream.  Turn the speed to low and slowly pour in the cocoa mixture, stopping the mixer to scrape down the sides of the bowl as needed.  When this is well mixed, slowly add in the almond flour mix.  Make sure the sides of the bowl have been scraped down and the batter is well combined, then pour/scrape it all into your prepared pan and bake for 40 to 45 minutes.  The sides will be obviously set, but the very center may still appear a little damp.  Allow the cake to cool for about 15 minutes before slicing into it if you’re serving it straight away.  We enjoyed ours with some of our favorite ice cream(s) and berries, but if you’re keeping the whole dessert lactose free, try whipped coconut cream!