Whisk the eggs, avocado, pure vanilla extract, almond extract, and lemon juice together in a large mixing bowl until the wet ingredients are well combined.

Add in the almond flour, baking soda and sea salt (dry ingredients) to the bowl with the wet mixture and mix well. Allow the batter to sit while you caramelize the peaches.

Transfer the sliced peaches, avocado oil, and pure maple syrup to a large skillet and heat over medium high heat. Allow the peaches to sit untouched for a few minutes while they begin to slowly soften. Use tongs to carefully flip the peaches and allow them to sit for another 3-4 minutes. Remove the peaches from the heat, flip them again, and allow them to sit until they are cool enough to touch.

Line a 9-inch springform pan with parchment paper and spray the sides of the cake mold with cooking spray.

Pour the cake batter into the prepared cake pan and spread it into an even layer using a rubber spatula.

Once the peaches have cooled, transfer them to the top of the cake, arranging them however you would like.

Bake cake on the center rack of the preheated oven for 35-40 minutes, or until it is fully baked. Insert a digital thermometer into the center of the cake. It is ready if the thermometer reads 190 degrees F or higher.

Allow the cake to cool completely on a wire rack before removing it from the springform cake pan mold.

Cut the cake into slices, and serve. Enjoy it as is or serve it with a scoop of ice cream, whipped cream, or a powdered sugar glaze drizzled on top.