In a large mixing bowl, whisk together gluten-free flour, almond meal, flax meal, baking powder and baking soda.
Pour in almond milk, oil, maple syrup, and almond extract. Mix to combine. Add apple cider vinegar and with a spatula, fold in the diced peaches until evenly dispersed.
Transfer batter to the springform pan and smooth out the top with the spatula. Place the sliced peaches on the top and sprinkle on the sliced almonds. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool to room temperature before releasing and removing the outside of the pan.
If you’re feeling indulgent, you can sprinkle the top with some powdered sugar.