Preheat your oven to 325°F (163°C) and grease a 9-inch cake pan with olive oil or line it with parchment paper.

In a large mixing bowl, combine eggs and sugar. Whisk until just combined into a light frothy mixture, about 1-2 minutes.

Pour in olive oil, cooled strong coffee, and pure vanilla extract. Stir gently until all wet ingredients are well integrated, about 30 seconds.

Gradually mix in almond flour, baking soda, baking powder, Dutch cocoa powder, and salt until the batter is smooth, about 1 minute.

Pour the batter into the prepared cake pan and level it. Gently tap the pan to remove air bubbles.

Bake for 35-43 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.

Remove the cake from the oven and cool in the pan for about 10 minutes. Run a knife around the edges to loosen and flip it onto a wire rack to cool completely.

Dust with powdered sugar and serve with fresh berries or coconut whipped cream.