Prepare the Dough:

1. In a large bowl, combine warm almond milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Add melted dairy-free butter, vanilla extract, and salt. Mix well.
3. Gradually add bread flour, mixing until a dough forms. Knead the dough for about 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Make the Almond Filling:

1. In a medium bowl, mix together almond flour, sugar, softened dairy-free butter, almond extract, and almond milk until well combined and smooth.

Assemble the Babka:

1. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
2. Spread the almond filling evenly over the dough.
3. Roll the dough tightly from the long side into a log. Cut the log in half lengthwise, exposing the filling.
4. Twist the two halves together, keeping the cut sides facing up, and then shape it into a loaf.
5. Place the twisted loaf into a greased loaf pan. Cover with a damp cloth and let it rise for another 30-45 minutes.

Bake the Babka:

1. Preheat your oven to 350°F (175°C).
2. Brush the top of the babka with a little almond milk and sprinkle with sliced almonds.
3. Bake for 30-35 minutes, or until the babka is golden brown and cooked through.

Make the Syrup:

1. While the babka is baking, combine sugar and water in a small saucepan. Bring to a boil, then reduce heat and simmer until the sugar is dissolved.
2. Remove from heat and stir in vanilla extract.

Finish the Babka:

1. Once the babka is done baking, remove it from the oven and immediately brush with the sugar syrup.
2. Let the babka cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
3. Dust with powdered sugar before serving.