Heat the oven to 170 deg C/gas mark 3 1/2.
Grease and line a 20 cm spring-form cake tin.
Put the water in a pan and add the caster sugar.
Bring to a simmer then carefully lower the 3 peaches in.
Poach for about 30 minutes until soft.
Remove the fruit and allow to cool.
Remove the stone and liquidise the flesh and skin with a hand blender, adding the peach schnapps.
Whisk the eggs and sugar together for about 15 minutes until thick and creamy.
Fold in all the other ingredients and add the liquidised peach mixture.
Combine until the batter is smooth.
Pour into the prepared cake tin and bake for around 1 hour and check. If it needs longer cover the top with tin foil and bake until an inserted skewer comes out clean.
Turn onto a wire rack.
For the glaze
Dice the 2 peaches.
Melt the cacao butter and sugar in a frying pan.
Add the peaches and cinnamon and cook until soft, stirring occasionally.
Add the peach schnapps and allow the mixture to reduce a little.
Spoon over the cake.
For the dairy-free topping
Simply combine the dairy-free cream cheese, dairy-free cream and vanilla extract to a smooth paste.
On a very warm day it may need chilling a little before serving
Drizzle over the warm cake or serve both cold.