Preheat oven to 175 degrees (convection) or 195 (top-bottom heat) and line a springform pan (24cm diameter) with baking paper (bottoms) and brush the sides with a little margarine.
FOR THE CAKE Place gluten-free flour mix, raw cane sugar, baking powder, cinnamon and salt in a bowl. Stir with a whisk until everything is evenly combined and coarse lumps are dissolved.
190 g gluten free flour mix, 70 g Raw cane sugar, 2 tbspn Baking powder, 1 tbspn Cinnamon, A pinch of salt
Add mashed banana, vegetable milk, oil and maple syrup. Stir until a smooth, even batter is formed.
40 g mashed banana, 180 ml Plant milk, 60 ml Frying and baking oil, 45 ml maple syrup
Check the consistency of the dough, it should be easy to put into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Fold in pear pieces from one pear (about 125g).
2 Piece medium size pears
Pour into the springform pan and smooth out.
Spread pear wedges from one pear (approx. 125g) in a circle on the dough.
Put in the oven and bake for 35 minutes.
At the end of the baking time, use a wooden stick to check if the pear cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely.
Cut into 8 pieces and serve with vegan cream if desired.
Store in an airtight container at room temperature for up to 3 days.