Preheat the oven to 325°. Line the base of a 9 inch springform pan with parchment paper. Use a little olive oil to grease the sides of the pan and the parchment paper.
Put the sifted cocoa powder in a small bowl and whisk in the boiling water until smooth. Whisk in the vanilla. Set the bowl aside.
Put the sifted almond flour in a small bowl with the baking soda and a pinch of salt.
Put the baker's sugar, eggs, and olive oil into a stand mixer with the paddle attachment. Run the mixer at a moderate speed (3 or 4 on mine) to get a smooth thickened cream. It is important that the sugar is completely dissolved before continuing.
Turn the speed of the mixer down and slowly pour in the cocoa mixture.
Slowly add the almond flour mixture. Scrape the sides of the mixing bowl to make sure all is incorporated.
Pout the batter into the springform pan and bake for about 40 minutes. A toothpick should come out mostly clean if inserted in the center.
Put the cake pan on a wire rack and let it cool for about 10 minutes. Then use a knife or small cake spatula to make sure the cake is separated from the sides of the pan.
Open the pan and remove the cake to the cooling rack to cool completely.
Once cooled, sift the powdered sugar over the top and side of the cake.