For the Citrus Cake:
Preheat the oven to 350°F. Line a 9”x13” baking pan with parchment paper, or lightly grease with coking spray.
In a large bowl, sift and whisk the flour, granulated sugar, baking powder, baking soda and salt together. In a medium bowl or large glass measuring cup, whisk together the orange juice, plant-based milk, sugar, oil, orange rind, vanilla and almond extracts together.
Make a well in the dry ingredients and pour in the wet ingredients. Mix with a large spoon until combined, taking care not to over-mix. Pour into the prepared baking pan. Bake in the center of the oven for 30-35 minutes or until a toothpick inserted into the middle comes out clean, or with a few baked crumbs. Cool the cake completely before frosting.
For the Blood Orange Frosting:
Whisk the sugar and flour together in a small bowl. Pour in the orange juice slowly, whisking constantly. Pour through a fine mesh sieve into a small pot and place over medium-low heat, stirring constantly. Once the mixture thickens and is bubbling, cook another 2 minutes stirring constantly. Do not under-cook or the frosting will taste like flour and will not thicken enough.
Pour into a bowl and place plastic wrap directly over the surface to prevent a skin from forming. Let cool completely to room temperature.
In a stand-mixer with whisk attachment, beat the vegan butter on high for 5 minutes, scraping down the sides as necessary. Beat in the vanilla extract. Reduce the speed to medium, and add the cooled flour mixture a spoonful at a time. Once it’s all added, beat on high for about 5 minutes or until light, fluffy and silky.