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Preheat the oven to 350 °F (180 °C). Line a 6-inch round cake pan with parchment paper. Spray the pan with cooking oil. Set aside.
In a large mixing bowl, whisk all-purpose gluten-free flour, baking powder, almond flour, and sugar until all the dry ingredients are well combined.
Stir in almond milk, apple cider vinegar, and vanilla extract.
Whisk well until the batter is smooth. It should be thin and liquid, and no lumps of flour can be seen.
Fill the cake pan and bake it on the center rack for 25-35 minutes at 350 °F (180 °C) until a toothpick inserted in the cake comes out clean.
Let the cake cool down at room temperature in the pan for 5 minutes then on a cooling rack for an hour before frosting.