Place a wire mesh strainer over a medium bowl. Add the white flour, pastry flour, almond flour, baking soda, salt, baking powder, and sugar, to the strainer. Use a whisk to sift the ingredients into the bowl. Stir with a wire whisk to distribute the ingredients.
Combine the Blood Orange Extra Virgin Olive Oil, orange juice, non-dairy milk, vinegar, vanilla and orange extracts, and zest in a separate bowl, and whisk until well combined. Pour into the dry mixture and stir with a whisk until the batter is smooth.
Remove the cake from the oven and cool in the pan on a rack for 10 minutes. Place another wire rack on top of the cake and turn the pan upside down. Shake the pan gently to release the cake. Cool the cake completely before serving.
TIP: If the cake seems stuck in the pan when it is inverted on the rack, wet a kitchen towel with very hot water. Press it onto the cake pan. Wait a few minutes and the cake should release. Failing that, put the cake back into the oven for a few minutes, and try again.
Recipe adapted from More Great Good Dairy Free Desserts Naturally, © 2006 by Fran Costigan.