Preheat your oven to 180°C and oil an 8" cake tin.
In a mixing bowl, stir together the self-raising flour, vanilla sugar, seeds of the vanilla pod (or essence) and a pinch of salt. Add the Silk soy beverage, olive oil and boiling water and whisk the whole lot until smooth.
Pour the mixture into your tin, sprinkle the flaked almonds and bake for 40-45 minutes until a lovely golden brown. Test by piercing with a wooden skewer - when it comes out clean, the cake is ready.