Eggless Almond sponge cake

It is very difficult to make my little one nuts and dry fruits. So this one was for him. 
I never tried to make egg-less cake before but i have been wanting to from a long time. So I thought why not at least give it a try. So instead of using eggs, i used condensed milk. Also that is the only sugar element that I used, no extra sugar added. However if you wish to add you can go on to add sugar. Also I haven't used any essence, just roast the almonds and chop them roughly, roasting releases flavors in almond. This one is super healthy and can stay for about 5 - 7 days without refrigeration. So here goes the recipe... Happy cooking...

Ingredients:

Whole wheat flour - 1 cup
Baking powder - 1 tsp
Baking soda - 1 tsp
Condensed milk - 150 gms
Milk - 1/2 cup
Oil - 1/2 cup
Almonds - 100 gms

Method:

In a separate bowl, combine the condensed milk and oil and whisk. 

Now add the flour slowly. Whisk till it is combined. 

 Now slowly add milk into flour mixture milk is combined, then stir in the chopped almonds(keep some aside for sprinkling on the cake).

Put the mixture in the baking tray, sprinkle the remainder almonds. Cook for 20 - 25 minutes at 180 degrees or till the cake is done.

Grease the baking tray with oil/butter and sprinkle some flour and keep aside. Preheat the oven to 220 degrees. Roast almonds and chop them, keep aside.
Sieve the flour, baking powder and baking soda and combine them. In a separate bowl, combine the condensed milk and oil and whisk. Now add the flour slowly. Whisk till it is combined. Now slowly add milk into flour mixture milk is combined, then stir in the chopped almonds(keep some aside for sprinkling on the cake). Put the mixture in the baking tray, sprinkle the remainder almonds. Cook for 20 - 25 minutes at 180 degrees or till the cake is done.
Remove from the oven and let it sit in the tray for 5-10 minutes and invert it over a wire rack to let it cool completely.