For the glaze:
Preheat the oven to 360°F.
Put the oil, vinegar and almond milk in a bowl, mix well, and set aside.
Blend the chestnut puree, dates and vanilla extract in a blender until smooth.
In a separate bowl, mix the dry ingredients, previously sifted. Add the chestnut mixture as well as the almond milk with vinegar to the dry ingredients and mix everything together.
Pour into a baking pan 9 inches in diameter, previously covered with parchment paper, and cover with sliced pear. Mix the frosting ingredients and brush the pears with it.
Bake for 45 minutes or until the dough is fully cooked. To verify, insert a toothpick in it, and when it comes out clean, it will be done.