Put flour, baking powder and cinnamon in a bowl and mix.
Add soy yogurt, plant based drink, maple syrup and melted coconut oil and mix all the ingredients well with a whisk so that there are no lumps.
Cut the nectarines into thin slices and gently mix them into the mixture.
Cover the baking tray with baking paper and pour the prepared mass into it, and sprinkle almond flakes on top.
Bake for 40-50 minutes in a preheated oven at
180 °C (356° F).
When the almonds turn slightly brown, cover the top of the pastry with baking paper to prevent burning.
When the cake is baked, remove it from the pan and place it on a cooling rack, let it cool, then sprinkle it with powdered sugar and slice it.
