Put in a bowl the ferment ingredients, mix with a fork to obtain a smooth paste, cover and let rise overnight.
The morning after combine milk and water, dissolve active yeast into them and set aside. Mix soy lecithin with vegetable spread and oil using an immersion blender, make movements from top to bottom to add as much air as you can and obtain a fluffy mixture.
Put the ferment in a large bowl, add orange zest and the yeast, water and milk misture. Mix well until homogeneous then add sugar, flour and baking powder. Knead until homogeneous again, then add oil and lecithin mixture and the cacao nibs/dark chocolate. Knead for at least 10 minutes until you get a smooth dough. If you can I suggest to use a planetary to obtain the best result with less effort.
Pour the panettone dough into a high sided 6 or 7 inch round mold covered with parchment paper, cover and let rise in a warm place until doubled (4-6 hours), then bake 45 minutes in a preheated oven at 320°F.
Wrap the panettone cake using a clean kitchen towel and let it cool down; remove from the mold then enjoy immediately, or close in a food bag.
The vegan gluten free panettone cake keeps well at room temperature, closed in a food bag, up to one week.