• Preheat oven to 350*F. Prepare an 8-inch round cake pan by greasing it and inserting a parchment circle into the bottom of the pan.
• In a medium bowl, combine flour, baking powder, baking soda, salt, ginger and cinnamon. Stir and set aside.
  2 Cups Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt, 2 teaspoon Ground Ginger, 1 teaspoon Ground Cinnamon
• In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream the vegan butter and brown sugar together until light and fluffy.
  10 tablespoon Vegan Butter, room temperature, 1 Cup Light Brown Sugar, tightly packed
• Add the milk, grated pear, and vanilla and mix on low until well combined. The mixture will look broken here and thats okay.
  ¾ Cup Non-Dairy Milk, 2 teaspoon Vanilla Extract, ½ Cup Grated Pear
• Add the dry ingredients into the mixer and mix on low until the batter forms. Then, remove the bowl from the mixer and use a rubber spatula for fold the batter a few times to make sure the bottom evenly incorporated.
• Scrape the batter into a prepared cake pan and use a knife to evenly spread it out. Then, top with the pear slices arranged in a circle. Press the pear slices into the cake batter, then sprinkle the top of the cake with turbinado sugar.
  1 Large Pear, peeled, cored and sliced into ¼" slices, 1 tablespoon Turbinado Sugar
• Bake in a 350*F oven for 63-67 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool for 30 minutes, then flip upside down onto a cooling rack, then right side up onto a plate or cake stand.

To Make the Glaze

• In a small bowl, combine powdered sugar, maple syrup, 1 teaspoon of non-dairy milk and vanilla. Whisk until smooth. Add the remaining teaspoon if the glaze is too thick
  ½ Cup Powdered Sugar, 1 ½ tablespoon Maple Syrup, ½ teaspoon Vanilla Extract, 1-2 teaspoon Non-Dairy Milk
• Use a spoon to drizzle the glaze over the cake and serve!