Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
Sift flour, baking powder, cinnamon and salt in medium bowl.
Beat egg whites in large mixer bowl until soft peaks form. With mixer on, gradually beat in sugar. Beat in egg yolks one at a time, beating well after each addition. Alternately beat in flour mixture with 1/2 cup almond milk, starting and ending with the flour mixture. Pour batter into prepared pan and spread evenly.
Bake for 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. While cake is cooling, make tres leches sauce.
Whisk together Coffee mate natural bliss Almond Milk Creamer, remaining cup of almond milk and sweetened condensed milk in a large bowl.
Poke holes all over the cake using a wooden pick, skewer or fork, penetrating to the bottom of the cake and making sure edges are pierced. Slowly pour tres leches sauce over the entire cake. Make sure to get around the edges. Cover cake with plastic wrap and refrigerate for at least 4 hours or overnight.
Spread whipped topping over surface of cake. Sprinkle with toasted almonds and drizzle with caramel sauce.