I've been trying to incorporate almond flour into more of my baking because of the fiber and protein content as opposed to the "white" gluten free flours. As well, I recently used olive oil in a chocolate cake as a sub for canola oil, and it was totally fine in regard to taste and texture in the finished product. I've done a lot of research on the best types of fat and I always seem to come back to olive oil, so I was thrilled that this cake worked out well!
If you're not a fan of orange flavor, omit the orange zest in the cake and zest and juice in the glaze. Substitute non-dairy milk or water for the liquid in the glaze. For a mocha flavored variation, omit orange as just mentioned, and add 2 Tablespoons instant coffee granules to the almond milk mixture.
1 1/2 cups all purpose gluten free flour blend with xanthan gum (such as Better Batter brand)