Preheat oven to 325°F. Brush a 9-inch springform pan with olive oil, line the bottom with parchment paper, and lightly brush the parchment.

In a small bowl, whisk together the cocoa powder and espresso powder. Add boiling water and stir until smooth. Stir in vanilla and let cool.

Whisk together the almond flour, baking soda, and salt in a mixing bowl until there are no lumps.

Combine ⅔ cup olive oil, 1 cup sugar, and eggs in a mixer fitter with the paddle attachment and beat for 3 minutes on medium-high speed. Reduce speed to medium and add the cocoa mixture, Scape down the sides of the bowl. Turn the mixer to low and slowly add the almond flour mixture. Give a final mix with a spatula to ensure all the ingredients are mixed and pour into the prepared pan.

Bake for 40–45 minutes or until the sides look set and a cake tester comes out clean.

While the cake is baking, mix the strawberries with 1 tablespoon of sugar and balsamic vinegar. Let sit.

Let cake cool in the pan for 10 minutes the remove from the pan and let cool on a wire rack.

Dust cake with powdered sugar and serve with strawberries.