First, preheat your oven to 325 degrees F.
Next, line your 8-9 inch cake pan with a round piece of parchment paper. Also, spray it well with olive oil to ensure the cake doesn't stick. Set the cake pan aside.
In a mixing bowl whisk together the eggs, coconut sugar, maple syrup, olive oil, coffee and vanilla extract.
Next, add in the almond flour, cacao powder, baking soda and salt. Whisk well to ensure there are no lumps.
Pour the cake batter into the prepared cake pan.
Bake at 325 degrees F for 20-25 minutes. You will know the cake is ready when it starts to pull away from the sides of the pan. Also, if you insert a toothpick it should come out clean, or with very little crumbs.
Remove the cake from the oven and place it on a wire cooling rack for 10-15 minutes.
Then, use a butter knife to gently remove the cake from the pan, peel back the parchment paper and place the cake on the wire rack to cool completely.
For the toppings, I used a few fresh strawberries and dusted the cake with Swerve Sweetener Confectioners in place of traditional sugar. Feel free to use regular powdered sugar. You could also use fresh whipped cream or a different berry of choice.