Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan, using gluten-free flour.
In a large bowl, whisk the first 10 ingredients. In another bowl, combine water, almond milk, oil and vanilla until well blended. Gradually beat flour mixture into milk mixture.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 15 minutes before removing to wire rack to cool completely. Dust with confectioners’ sugar before serving.