Preheat your oven to 325 degrees F. Rub a tablespoon of olive oil along the bottom and sides of a 9-inch cake pan. Line the bottom with parchment paper. Then rub an additional tablespoon of olive oil all over the top of the parchment paper. 

In a large mixing bowl, combine the olive oil, vanilla extract, sugar, maple syrup, orange juice, orange zest, applesauce, and eggs. In a separate mixing bowl, combine the dry ingredients: almond flour, gluten-free, all-purpose flour, baking soda, baking powder, and salt. 

Stir in the wet ingredients into the dry ingredients until the batter is well combined. 

Pour the cake batter into the prepared cake pan, smoothing out the top layer. Place into the preheated oven and bake for 40-45 minutes. Around the 40-minute time, check to make sure the top is not too golden. If so, tent the cake pan with aluminum foil. Continue to bake for the remaining 5 minutes. Use a toothpick or small knife to check that the cake is still not wet on the inside. If it comes out clean, it’s ready to remove from the oven.

Remove from the oven and set aside to cool completely, roughly 20-30 minutes. When removing it from the cake pan, loosen the edges with a knife and invert the pan onto a wire rack. Dust with powdered sugar and decorate with some fresh orange slices, or serve with whipped cream. You can even try a vanilla frosting. See notes if you prefer to top with a sugar glaze.