• Preheat the oven to 180°C (350°F). Line the bottom of a 20cm (8-inch) round cake pan that's at least 6cm (2.5-inch) tall with parchment paper. My pan was around 7cm (3-inch) tall. You can also use a 23cm (9-inch) cake pan for a shorter cake.

Prepare the peach topping:

• Pour the melted butter onto the bottom of the cake pan. Swivel around the pan so the butter spreads along the bottom and sides. Sprinkle the sugar on top of the butter.
• Arrange the peach slices on top of the butter mixture in an overlapping concentric pattern (or whatever pattern you want). Try to ensure there are no gaps. Set aside.

Prepare the cake batter:

• In a medium-size mixing bowl, add all the dry ingredients and whisk until well combined. Add all the wet ingredients and mix until just combined.
• Pour the batter into your prepared pan on top of the peaches.

Bake and serve:

• Bake the cake for around 47-52 minutes (or 43-48 minutes for a 9-inch pan). If your cake is browning too quickly, carefully tent the pan with aluminum foil. The cake is ready when you insert a toothpick into the center and it comes out mostly clean (a few moist crumbs are fine).
• Let the cake cool in its pan on a wire rack for 10 minutes. Place a serving platter on top of the pan and quickly turn the cake upside down. Serve the cake when it has mostly cooled down, or at room temperature. It's delicious with a scoop of dairy-free vanilla ice cream or a dollop of whipped dairy-free cream!
• Store leftover cake in an airtight container in the fridge for up to 3 days and let slices come to room temperature before serving. Leftover slices can also be stored in the freezer however, the topping will change in texture and appearance.