In a medium mixing bowl whisk together the eggs, almond milk, sour cream, and vanilla. Stir in the dry ingredients.
Spray a 16 oz Corningware bowl with cooking spray. Spoon ⅓ of the batter into the bowl. Microwave for about 2 minutes and 20 seconds. Microwave times will vary. The cake should be cooked through. Let cool for one minute. Invert onto a cooling rack.
Repeat to make a second and third cake. You can keep reusing the same bowl. Just spray it with cooking spray in between batches. Let cakes cool completely.
To make the icing beat the cream cheese and butter until smooth. Beat in the other ingredients until well incorporated. This makes a generous amount of icing. Put a generous amount between the layers or you will end up with too much. This cake gets much of its flavor and sweetness from the icing. Spread or pipe the remaining icing on the outside of the cake.