Maple Pears:Place rack in center of preheated 425°F oven. Pour maple syrup, lemon juice, melted margarine, cinnamon and nutmeg into square pan and mix well.Place pears cut side down and drizzle maple syrup mixture over top of pears. Bake for 20 minutes, turn pears over carefully and drizzle with maple syrup mixture. Bake for another 10 minutes and finish by broiling for 2 minutes to caramelize the pears. Let cool.Spice cream:In a bowl, using an electric mixer, whip the cream cheese for 1 minute until smooth. Add remaining ingredients and beat again until smooth. Refrigerate until ready to assemble cake.Chocolate Spice Cake:Preheat oven to 350°F and place rack in center. Grease a 9-inch diameter springform pan and line the bottom with parchment paper.In a bowl, combine flour, oats, almond powder, cocoa, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.In a large bowl, using an electric mixer, whip the eggs and brown sugar for 3 minutes, until the mixture thickens and whitens (it is important to whip this long to incorporate as much air as possible into the mixture).Add oil, vanilla, coconut milk, pumpkin puree and mix well.Add the dry ingredients, still using an electric mixer, and mix well.Pour the mixture into the pan and bake for 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean.Let cool completely on rack before removing from pan and assembling cake.Assemble:Spread cream on cake and top with pears. Drizzle with pear syrup.Note: The cake and spice cream can be made ahead of time.Source : K pour Katrine

Maple Pears: 4 firm pear, peeled, halved and cored 1 cup (250 mL) Maple syrup 2 tablespoons (30 mL) Lemon juice 2 tablespoons (30 mL) melted Margarine 1 teaspoon (5 mL) Cinnamon 1/4 teaspoon (1,25 mL) Nutmeg Chocolate and spice Cake: 3/4 cup (180 mL) gluten-free or regular flour 3/4 cup (180 mL) gluten-free quick cooking oats 1 cup (250 mL) almond powder or almond flour 1/2 cup (125 mL) cocoa powder 2 teaspoons (10 mL) baking powder 1 teaspoon (5 mL) baking soda 1/2 teaspoon (2,5 mL) Salt 1 teaspoon (5 mL) Cinnamon 1 teaspoon (5 mL) ground ginger 1 teaspoon (5 mL) allspice 1/4 teaspoon (1,25 mL) Nutmeg 1 pinch of cloves 3 eggs 1 cup (250 mL) brown sugar (packed) 3/4 cup (180 mL) Vegetable oil 1 teaspoon (5 mL) Vanilla 1 cup (250 mL) coconut milk, well stirred 1 2/3 cup (400 mL) store-bought pumpkin puree Spice Cream: 1 container (200 g) vegan cream cheese 1 container (340 g) vegan sour cream 2/3 cup (150 mL) powdered sugar 1/2 teaspoon (2,5 mL) Vanilla 1 pinch of Cinnamon 1 pinch of Nutmeg 1 pinch of allspice