For the caramel, add sugar to a medium pot on medium heat and cook sugar until it melts and turns amber in color. Approximately 10-12 minutes. (340-345F if using a candy thermometer). Remove from heat and quickly whisk in vegan butter. Be careful this mixture is very hot! *If sugar clumps up, do not worry just keep whisking until the sugar clumps dissolve. Do not walk away from caramel it will burn very quickly.
Pour caramel into the bottom of baking dish. Quickly and carefully line the caramel uniformly with peach slices. Set aside.
Preheat oven to 350F.
Mix together dry ingredients in a large bowl.
In a separate bowl, combine all wet ingredients and mix thoroughly. Pour wet ingredients into the dry and mix until well combined. Pour over caramel and peaches. Bake for 18-22 minutes or until the cake is cooked and set.
Allow to cool.
Once cake is cool, place a serving plate on top of cake and flip cake onto serving plate. Serve.