In another bowl, mix together olive oil, melted coconut oil, orange zest and juice, orange blossom water and rosemary. Add oil mixture to dry ingredients and stir to combine. Gently fold in aquafaba until just combined.
When ready to invert cake, run a knife along the edges of the baking tins. Cover cake pans with a plate or a cutting board, and turn cake over. Tap the bottom of the cake tins a couple of times, and then remove cake pan.