Preheat oven to 350 degrees and spray a 9” springform pan with non-stick cooking spray. In a large bowl, combine organic dry cake mix, almond meal, and cornmeal. Stir to combine. In a small bowl, combine flax meal and water. Stir to combine then set aside to thicken, about 5 minutes.
In a separate bowl, combine flax mixture, olive oil, almond milk, and kombucha. Whisk thoroughly, then add to dry mixture and stir until smooth. Fold in blackberries, then pour batter into prepared pan.
In a small bowl, combine vegan butter and flour. Break butter apart with your hands until only small pieces remain. Incorporate brown sugar until the mixture becomes similar to wet sand. Crumble evenly over cake batter and top with sliced almonds
Cover with aluminum foil and bake 1 hour and 30 minutes. Remove foil for the last 30 minutes of baking time. Remove from oven and cool 20 minutes on a wire rack. Remove spring sides and cool to room temperature before serving.
To make the sautéed pears, in a large bowl, combine peeled and sliced pears with cinnamon and lemon juice. Toss to evenly coat. Melt ghee in a large non-stick sauté pan over medium-high heat. Add pears and sauté until soft, about 2 minutes. Add brown sugar and heat until melted and bubbly. Reduce heat until low and simmer 3-4 minutes until thickened. Remove from heat, stir in vanilla and salt.