Mix all the dry ingredients in a large mixing bowl.

Mix all the wet ingredients in a medium size bowl using a whisk (I whisk the eggs first, then the olive oil, and then add the rest).

Combine the wet mixture into the dry mixture bowl, and mix with a large rubber spatula or a spoon. Make sure there are no clumps.

Pour the batter into your prepared cake pans (I used 2 x 8" diameter), and bake at 350F for 35-45 minutes, depending on the size of your pans and your oven.

Test with a knife or toothpick in the middle to make sure it's cooked.

Remove from oven and let cool down for 10 minutes or so, then flip upside down on a cooling grill to let completely cool down (At least 3-4 hours, or overnight). This cake will not be as thick as a cake containing wheat. If you'd like it thicker, make a double batch and adjust baking time.

To prepare the icing: Using a hand mixer, in a medium mixing bowl, beat the vegan buttery spread (or butter if using) until smooth, then add the icing sugar 1 cup at a time, and mix it in fully before adding more. I recommend sifting the icing sugar before adding it in, in order to prevent clumps.

It might feel like it's a bit stiff, but it'll get better once you add the orange juice, orange liqueur and vanilla.

Beat everything until nice and smooth, and add the orange zest, if using.

Once the cake layers are fully cool, assemble your cake.

Put the bottom layer on your serving plate, flat side down, and add about 1/3 of the icing, spreading it around to cover the whole surface. Put the other layer of cake on top, flat side up, and add another 1/3 or so of the icing, spreading it around. Use the rest of the icing for the sides. If you don't have a special spatula for icing, a regular butter knife can do the trick to smooth everything.

You can use all of the icing, or scrape a bit off to create the "Naked Cake" look.

This cake can be made a day or two ahead. Keep in the fridge until about 30-60 minutes before serving. (cakes always taste better at room temperature)

*Note: if you decide to use flowers to decorate your cake (like I did), remember that most flowers available at the stores contain a high amount of pesticides, and could make someone very sick if ingested, so I recommend never putting the flowers directly on the cake. You can use something in between, like orange slices or a piece of parchment paper (that you throw out before cutting the cake), or simply use the flowers on the side, without actually touching the cake.