Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.

In a bowl, combine dairy-free cream cheese, one-third of the sugar, and vanilla. Mix until smooth.

In a large bowl, whisk together flour, almond flour, baking powder, baking soda, and salt.

In a separate bowl, mix melted vegan butter, dairy-free yogurt, remaining sugar, and vanilla and almond extracts. Combine with dry ingredients until mixed.

Pour half of the batter into the pan, spread the cream cheese filling, then add the remaining batter on top.

Mix sliced almonds with flour and sugar, then sprinkle over the cake batter.

Bake for 60 to 70 minutes, until a toothpick comes out clean. Let cool for 10 minutes before removing from pan.

Cool completely on a wire rack before slicing.