Make cake

1. Preheat oven to 350° F. Grease an 8 inch round cake pan with coconut oil and lightly dust with cassava flour. Shake pan to distribute flour evenly and then discard any that hasn’t stuck to the pan.
2. Whisk together cassava flour, tapioca starch, coconut flour, salt, baking soda, cinnamon, cloves, and ginger.
3. Add orange zest, olive oil, apple sauce, maple syrup, water, and vanilla (if using). Mix well, until no lumps remain.
4. Add in apple cider vinegar and then immediately spread batter in prepared cake pan and place in oven to bake for 30 minutes.
5. Allow cake to cool completely, then run a knife around the edge to release cake from pan and carefully flip cake over onto plate.

Make buttercream

1. If your coconut butter is solid, gently warm it in a sauce pan full of water until it is soft enough that you can stir it up (a solid layer of oil usually separates and collects at the top of a new jar).
2. In a blender, combine coconut oil, coconut butter, salt, and maple syrup until smooth.
3. Spread or drizzle on top of cake and top with fresh fruit if desired before serving.