Preheat oven to 350 degrees F.

Combine all the dry ingredients except sugar into a bowl and set aside. Combine almond milk and almond extract into a small bowl and set aside. 

Cream butter in a large mixing bowl until light and fluffy. Add in sugar slowly, about ¼ cup at a time and mix for an additional 2-3 minutes. 

Add egg whites one at a time, being sure to combine well after each addition. 

Rotate adding in the flour and milk mixture. Starting with ½ the flour mixture. 

Scrape the sides of the bowl and mix until all ingredients are well combined. 

Pour into an ungreased Bundt pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 

Allow to cool upside down until you can remove from the pan. 

While the cake is cooling, prepare the glaze by adding 1 cup of confectioner’s sugar into a small mixing bowl. Add in the cream 1 tbsp at a time until you get a thin, but not watery, mixture. Add in the almond extract. 

Pour the glaze over the cooled cake and top with sliced almonds. 

Enjoy!!!