Pre-heat oven to 350F or 180C.
Prepare buttermilk. Add apple cider vinegar to milk and let it stand for a few minutes.
In a bowl sift together almond flour, cocoa powder, baking powder, baking soda and salt.
In a bowl, beat coconut sugar and olive oil and almond essence and vanilla essence.
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.