Wash thoroughly and slice the nectarines. Add them with sugar and a pinch of salt to a pan, stir to combine. Cook on medium heat for just a bunch of minutes (3-5), until the sugar is dissolved and the fruit has release juices. Set aside.

Place cubed plant butter in a 15x25cm oven dish, and transfer in a 170°C/350°F preheated oven, until just melted.

Prepare the batter by combining the flour, sugar, vanilla, lemon zest, baking powder and salt. Stir in the plant milk, just until combined.

Pour the mixture into the dish, over the melted butter and smooth it into an even layer.

Add the nectarines with their syrup, sprinkle with cinnamon to taste and bake for 30-35 minutes.

Serve preferably warm with dairy free vanilla ice cream and vegan caramel sauce if you fancy.