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Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with oil or vegan butter. Cover the bottom with greased parchment paper.
In a large bowl, add all the dry ingredients: sifted flour, almond flour, baking powder, baking soda, salt, and sugar, and whisk very well to combine.
Make a well in the center of the dry ingredients and add almond milk, melted vegan butter, apple cider vinegar, vanilla extract, and almond extract.
Use a silicone spatula to stir the almond flour cake batter until just combined and no more flour lumps can be seen. Don't over-stir or the cake will be gummy.
Transfer the cake batter to the cake pan and sprinkle some sliced almonds over the top. Slightly press the almonds on the batter to make them stick.
Bake the cake on the center rack of your oven for 35-40 minutes at 350°F (180°C) or until golden brown on the top and a pick inserted in the center of the cake comes out dry or with a little crumb on it.
Cool the cake down for 5-10 minutes in the pan. The cake will flatten, that's normal.
Transfer to a wire rack and wait 1-2 hours before slicing.
Serve with powdered sugar on top.
Store in a sealed container for up to 4 days in the fridge.