Preheat oven to 350F

Grease a spring form or cake pan with coconut oil and line with parchment paper. Spread the melted coconut oil evenly over the parchment paper. Sprinkle the brown sugar over the coconut oil. Using a spoon, spread the brown sugar evenly.

Layer the peaches in a spiral on top of the brown sugar - set aside.

Mix the lemon juice, soy yoghurt, soy milk and oil and mix well.

In a large bowl, combine all the dry cake ingredients, add the wet ingredients and mix with a wooden spoon until the mixture is smooth and well combined.

Pour cake batter evenly over the peaches in the bottom of your cake pan.

Bake for about 35 minutes until the cake turns golden and springs back to the touch.

Let the cake cool in the pan for 10 minutes to set the caramel.

Then, run a knife around the edges of the cake to loosen it from the pan. Using a spring form makes it easier to turn the cake outside the pan.

Turn the cake upside down on a wire rack and carefully peel off the parchment paper.

Serve at room temperature with whipped coconut cream or ice cream