Bread is basically just flour, water, and yeast, so it's pretty hard to make it inedible unless you burn it to a crisp in the oven.
The difference between all-purpose flour and bread flour is gluten strength; if you substitute all-purpose flour then your bread won't rise as high or be as strong; this is a desirable quality in, say, cake, but not bread.
However, AP flour isn't that far off from bread flour in terms of gluten; while cake flour may be as low as 6% and bread flour can be as high as 14%, AP flour tends to weigh in at around 10% or more, which is why it's called "all-purpose". As Michael says, yeast bread is actually not as sensitive to the exact quantities as (for example) most pastries, but it's still better to use a recipe that was actually built around AP flour instead of just trying to substitute it for bread flour.
If you are determined to make the substitution, then I would suggest you try to find some wheat gluten and add a small amount of that to the AP flour. Mathematically, if you assume that you're lacking some 3% protein, then you'd want to add about 1 tbsp of gluten for every 2 cups of flour. It's really not much, though, and if you don't have or can't find wheat gluten then your bread would probably survive anyway with AP flour, it just might be a little denser than you expect.
Flour labeled as Cake flour usually is weak flour: low W value, or less formally "low protein" or "fewer gluten". This is somehow weird, as some cakes will require weak flour, whether others nedd strong flour (for yeasted dough cakes, if they add lots of fat/oil to the dough, if they add lots of sugar, pieces of fruits/nuts, etc).
I specifically don't know whether Maida is strong or weak flour, despite this answer and it's comments.
Wheat plants has been selected for several milleniums to get more productive varieties, and, yes, grains that give stronger flour.
Substitutes as weak flour
Trying to get flour from a more "primitive" variety of wheat, such as spelt, emmer or einkorn. These are expensive where I live, and usually sold as bio, but maybe spelt is easily found in India. As they have not been so "genetically selected", they still have less gluten than today's "normal" flour. They also tend to have more and better taste than "normal" flour.
Another flour with low gluten content is rye. It has a different taste than wheat, but I thing it fits really well with cakes. This grain grows better in colder climates, so I'm not very sure how hard will it be to get it where you live.
Other flours, as rice or corn / maize have no gluten. It means gas bubbles won't be trapped in, and will result in a much too dense crumb. You might search some gluten-free bread tricks to solve this.
Substitutes as strong flour
Any bread flour will probably work. Maybe it won't rise as much and you'll get a crumb with a denser consistency, more similar to a "chewing gum" than a "soft cake". But if you are ok with this, you can go on.
Note(Thank to @Anisha for the suggestion):
Notice that different flours have different absorption, so some readjustment on hydration should probably be made to the original recipe.
Best Answer
The recipe looks a like a gluten free chocolate lava cake. If that is the intended consistency you're looking for then yes by all means that substitution WILL work! Maybe play around with the amount of flour as well.
The main worry is the texture; if you want a gooey pudding you'd get in a pudding cup or mousse (unlike their photo) you may end up with more of a cake-like outcome if you do it with flour. Finely ground almonds/almond flour doesn't bond the same and is less gummy because of it. I would try to do something like coconut flour or something if possible.
The flavour will also obviously be affected from lack of the nutty slightly maraschino cherry-esque taste the almond would have added. If you wanted to work around that I personally would add a smallest dash of amaretto or have had used another nut flour or something like hazelnut to go in another direction.