Preheat oven to 350°F or 180°C.
Prepare buttermilk. Add apple cider vinegar to milk and let it stand for a few minutes.
1/4 Cup Almond Milk, 1 tsp Apple Cider Vinegar
In a bowl sift together almond flour, cocoa powder, baking powder, baking soda and salt.
1 Cup Almond Flour, 1/4 Cup Cocoa Powder, 1/4 tsp Salt, 1 tsp Baking Powder, ¼ tsp Baking Soda
In a bowl, mix coconut sugar and olive oil and almond essence and vanilla essence.
1/2 Cup Coconut Sugar, 1 Tsp Vanilla Essence, 1 Tsp Almond Essence, 2 tbsp Olive Oil
Add the almond flour mix and gradually add the buttermilk and lightly fold the batter.
Transfer batter to a 6"round cake pan lined with butter paper, and bake in the preheated oven for 25-30 minutes.
After 25 minutes, check for doneness using a toothpick, there should be crumbs on the toothpick. Don't wait to come out clean, as it continues to bake even when out of oven.
Cool on wire rack. The cake is very soft, take care it doesn't break.