‘I’m not usually one for desserts, or much into “tea and cake” but this upside-down number is the exception. The pear becomes soft and gooey, and the cake is light and fluffy, with nutty tones throughout, thanks to the buckwheat flour. It is delicious served with a dollop of coconut yoghurt and a cup of tea or coffee.’  Sophie Gordon

● 3 ripe pears (2 sliced into eighths, 1 diced)

● 240g buckwheat flour

● 120g coconut flour

● 2 tsp baking powder

● 165g brown sugar (coconut sugar will also work), plus a little extra for dusting

● 2 heaped tsp of either cinnamon or mixed spices (nutmeg, cloves and cardamom, for example), plus a little extra for dusting

● A pinch of salt

● 125g coconut oil

● Approximately 500ml unsweetened plant-based milk of your choice (I like to use coconut milk)

● 2 tsp vanilla extract

Waste-not tips

This dish is a good way to use up pears on the turn. You could swap in apples if you have some, or use a combo. My flour preference for this recipe is coconut because of the taste, but feel free to experiment with other fine flours.

The Whole Vegetable by Sophie Gordon (Penguin, £25) is out now.

Photograph: Issy Croker