No 2 cakes are the same. Note that anything gluten-free start going dry when it comes out of the oven, so I think this one is best if slightly under-baked and left in the fridge for a day or max 4. You can combine- use lactose-free milk instead orange juice and then vanilla extract. That will make you a completely different cake. Still gluten- and lactose-free but not at all sugar free, so portion sizing is to be considered. I place my cake on aluminium foil and use that when I add the icing to avoid mess. That way I can use the same foil, when it wrap for the fridge.