Preheat oven to 350°F. Lightly grease a 7" square baking pan or 2 loaf pans. Line the bottom with parchment paper.
Combine almond milk and apple cider vinegar in a measuring jar. Set aside for 5~10 minutes to curdle.
In a mixing bowl, sift cake flour, baking powder, baking soda and salt.
To the soy milk mixture, add the melted and cooled butter, condensed milk and vanilla. Mix well to combine.
Slowly pour in the wet ingredients into the dry ingredients and mix until well combined.
Pour the batter into the prepared baking pan and bake for 22~25 minutes or until a cake tester inserted into the middle of the cake comes out clean.
Let the cake cool in the pan for 5 minutes before turning it over onto a wire rack to cool completely.