Preheat oven to 350 F. Slice the peaches into quarters and remove the skins and the pit. Slice the peach quarters into thin slices and add to a large bowl along with the cinnamon and 1 teaspoon of vanilla. Gently toss the peach slices to coat them in the cinnamon. Place a piece of parchment paper into two 6-inch cake pans and layer the peach slices into the bottom in an even layer. Set aside.

In a large bowl or using the bowl of a stand mixer, mix the eggs, coconut oil, almond milk, sugar, and the remaining 1 teaspoon of vanilla until well combined.

Gently fold in the almond flour, tapioca flour, and baking powder with a rubber spatula until no flour clumps remain.

Evenly pour the batter into the two cake pans on top of the layer of peach slices. It’s easiest to use a food scale to accurately measure the batter so each cake pan is the same and therefore bakes the same. You can also use a measuring cup or cookie scoop to evenly distribute the batter.

Bake the cake pans in the oven for 35 - 45 minutes until the edges of the cake are golden brown and are pulling away from the sides of the pan. Let the cakes cool while you make the oat crumble.

Drop the oven temperature to 300 F. For the oat topping, mix together the oat flour, rolled oats, coconut sugar, cinnamon, and melted butter with a fork until the dry ingredients begin to create clumps. Spread the oat mixture onto a baking sheet with a piece of parchment paper for easy clean up. Bake in the oven for 13 - 15 minutes until the oats turn a darker brown. Let them cool all the way before breaking into pieces.

Once the cake has cooled, run a knife around the edges of the pan and flip the pan over onto a plate or wire rack. Once you peel off the parchment paper, you will see a layer of juicy baked peaches!

To assemble the cake, make sure everything has cooled, including the cake layers and the oat crumble. Then place a cake layer on a serving tray, peach side up, and spoon about 3 oz of the cool whip onto the cake. Use an offset spatula to spread it out into an even layer, leaving at least an inch around the side of the cake. Sprinkle half of the oat mixture over top of the cool whip. Gently press the other cake layer on top and spoon the rest of the cool whip on top. Pile the peach slices on top of the cool whip and sprinkle the remaining oat crumble on top and enjoy!

You may want to pop the cake in the fridge if you plan to cut it later in the day as the cool whip will soften at room temperature. When ready to serve, use a thin sharp knife to cut the cake into slices.