Step 1

Set the oven to 180° C / 355° C. Grease a 20 cm / 8" square cake tin with a bit of oil or line it with baking paper.

Step 2

In a large bowl, mix almond butter and vegan yoghurt with a wire whisk until smooth.

Step 3

Gradually (to prevent lumps from forming) whisk in almond milk and then maple syrup.

Step 4

Finally mix in lemon / lime juice and vanilla extract.

Step 5

Grab a second bowl and sift flour, ground almonds, baking powder, baking soda and spices (if using) into it. Mix really well.

Step 6

Fold the dry ingredients into the wet ones, in batches, using a spatula in a slow clockwise folding motion until no flour pockets remain. If you used wheat flour, be careful not to over mix.

Step 7

Transfer the batter into the baking tin, spread it evenly and decorate with nectarine segments.

Step 8

Bake for about 50 min (it depends on your oven). It's done when a toothpick comes out fairly clean.

Step 9

Glaze the top with maple syrup (optionally) and let it cool down completely before removing from the tin.