Preheat oven to 325ºF. Grease a 9-inch spring form cake pan with some oil and line the bottom with parchment paper.
Sift the cocoa powder into a bowl. Add chocolate pieces. Add the boiling almond milk, whisking as you do so, until you have a smooth, chocolaty batter that's fairly thick. Scrape vanilla bean seeds and add it to the chocolate batter. Stir to combine and set aside.
In another bowl, combine the ground almond flour with the baking soda, salt, cinnamon and nutmeg. Stir to combine.
Put sugar, olive oil, orange juice, zest and eggs into a final bowl and, using an electric mixer, beat until mixture is well combined and thick, about 3-4 minutes.
Pour the cocoa mixture into the egg mixture. Beat with your mixer until combined and slowly add the almond flour and dry ingredients, mixing continuously to combine. Make sure to scrape down the sides so that everything is well combined.
Pour batter (it will be fairly loose) into the prepared pan and bake for 35-40 minutes or until the sides are set. If a few crumbs stick to your cake tester, that's alright, your cake is baked.
Cool for 10 minutes on a cake rack. Afterwards, run a knife around the edges of the cake pan and release the spring form. Sprinkle with icing sugar if you like and serve while still warm with a refreshing fruit sorbet (like orange) or a dollop of whipped coconut cream.