Preheat oven to 350°F. Prepare an 8 x 8-inch metal baking pan with parchment paper.
In a medium-sized bowl, add the almond flour, baking powder, baking soda, salt, and sugar and mix together until well combined.
Add in the eggs, pure vanilla extract, and milk and stir thoroughly until well combined.
For a smoother end result, place cake batter into a blender and blend for 5-10 seconds until smooth. Whether you blend your batter or not, set your bowl aside to rest for 15 minutes.
Once the batter is done resting, fill the parchment paper-lined 8 x 8-inch pan and smooth the top with a spatula until the batter is evenly distributed.
Bake at 350°F for 23-25 minutes or until a toothpick comes out clean. Be sure to watch towards the end of baking as the cake top can brown if you bake it too long.
Allow the cake to completely cool before lifting the parchment paper from the baking pan and slicing.
To store: Store leftovers in an airtight container.
To freeze: Once the cake is completely cooled wrap the cake with foil or plastic wrap and then place in a freezer bag. The cake can be frozen for up to 3 months.
Dairy-free option: Use unsweetened almond milk.
Mama says, "Make sure to always check your labels!"