It may sound like an odd combination but this vibrant cake is wonderfully moist and packed with flavour. Serve with a dairy free cream cheese frosting for an indulgent treat.

Gluten Free Pea & Lemon Cake


Makes 1 x 20cm Cake. Serves 12

Preparation time: 15 minutes

Cooking time: 25 minutes

What’s Good About It?

Adding peas to the cake is another great way to cram in more greens and fibre – especially for fussy children.


  1. Grease and line traybake tin or 2 sandwich tins with loose bottom bases (18cm)
  2. Preheat the oven to 180°C/fan 160°C/Gas 4
  3. In a food processor, whizz the peas to a purée with the oil
  4. Put the flour and baking powder in a large mixing bowl
  5. Add the rest of the ingredients and beat well.
  6. Divide the mixture between the prepared tins and bake for 20-25 mins, until risen and a skewer inserted into the centre comes out clean or cook in the traybake tins for about 30 mins until cooked.
  7. Leave to cool in the tins before turning out to cool completely.
  8. For the icing, beat the ingredients together then spread onto the traybake or use to sandwich the cake together – you can top with the icing as well.
  9. Decorate with the lemon zest


Did You Know?

Instead of peas you could use baby spinach leaves. Peas provide a great source of protein and fibre.

300g frozen peas, defrosted

300ml light olive oil, rapeseed oil or vegetable oil

500g  self raising flour or gluten free self raising flour

2 tsp baking powder

300g honey, maple syrup or sweet fredom

2tsp vanilla extract

2tbsp lemon juice

Zest of 2 lemons

4 eggs beaten


Frosting – optional

500g cream cheese or violife for dairy free cream cheese

50g margarine

4tbsp maple syrup, honey,sweet freedom (or you could use icing sugar)

A little lemon juice to taste if wished.