3/4cup plus 2 tablespoons(7 ounces) soy, almond, or oat milk
2teaspoonspure vanilla extract
1teaspoonapple cider vinegar
1/2cupcoarsely chopped whole almonds to decorate cakemore as needed
Position a rack in the middle of the oven and preheat to 350°F / 180°C. Oil the sides and bottom of a 9x3-inch round pan and line the bottom with a parchment circle or paper cut to fit. Do not oil the paper.
Place a wire mesh strainer over a medium bowl. Add gluten free flour, almond flour cocoa, sugar, baking powder, baking soda, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. Whisk to aerate the mixture.
Whisk the oil, maple syrup, nondairy milk, vanilla and almond extracts and vinegar in a separate medium bowl until completely combined. Immediately pour into the dry mixture and whisk until the batter is smooth. Pour the batter into pan. Rotate the pan to level the batter and tap it lightly on the counter to get rid of some of the air bubbles.
Bake the cake on the center rack for 23to 26 minutes, or until the top of the cake is set, the sides have started to pull away from the pan, and a wooden toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs.
Cool the cake pan on a wire rack for 5 minutes. Run a thin spatula around the sides of the cake to release the sides of the cake from the pan. Invert the layer onto the rack, remove the pan, and carefully peel off the parchment paper. Invert again, topside up on the rack, to cool completely. When the cake is completely cool, slide a (greaseproof) cardboard underneath.