Preheat the oven to 180°C/160°C fan
Grease and line a 20cm/8" cake tin
Add the sugar and dairy-free spread to the bowl of an electric mixer and beat on a medium speed until pale and fluffy (about 4 minutes). This could also be done with an electric whisk or by hand.
Measure out the ground almonds.
Crack one of the eggs into the bowl and follow with a tbsp of the ground almonds (this will help to stop the mixture from curdling). Mix until combined. Repeat this process with the remaining two eggs.
Add all of the remaining cake ingredients to the bowl and mix on a low speed until just combined.
Pour the mixture into the lined tin and bake for 30-40 minutes or until a skewer comes out clean when inserted into the middle of the cake. If the cake starts to become too browned on the top (check after 20 minutes), cover the tin loosely with foil.
Once baked, transfer the cake to a cooling rack and leave for at least an hour before icing.