Arrange the pear slices over the base.
Dry sponge ingredients
Mix all of the ingredients in a bowl.
Wet sponge ingredients
Beat together the margarine and sugar. Mix in the almond milk, apple sauce and vinegar. Add the wet ingredients to the dry ingredients and quickly mix together to form a smooth batter.
Pour the batter over the pears, smooth down.
Bake for approx. 60 mins. in the centre of an oven preheated to 170°C.
Remove from the oven, leave to cool on a rack for approx. 20 mins. Tip out onto a cooling rack, remove the tin frame and base, leave the cake to cool.
Scatter the flaked almonds on top of the cake. Combine the icing sugar and water to make runny icing, then drizzle the icing over the cake.