Makes 2 cakes. Preheat the oven to 325°F and line two springform pans with vegetable oil-greased parchment paper. Grease the sides of the pan well with oil, too. Flour the bottom and side of the pan by scattering gluten-free flour around, then tapping until the whole thing is lightly coated in flour (it should be sticking to the oil). In a large bowl, mix the almond flour, coconut, baking powder, and baking soda. In a small saucepan on low heat, gently warm the olive oil and honey together until the honey is fully liquefied. Add the salt and vanilla powder; stir until the salt is dissolved and the vanilla is evenly distributed. Remove the mixture from the heat, add the orange zest(of 3 oranges), juice (1 1/3 cup) and oil(orange oil) and stir well. Pour the wet ingredients over the dry ingredients; gently fold until fully combined. In a small bowl, whisk the eggs well, and then add the eggs to the rest of the cake mixture. Pour the batter evenly into each pan and bake — we bake for 70 minutes when using a 10-inch pan and 60 minutes when using a 9-inch pan; you want to bake until a cake tester comes out clean.