Yes Peas! Blog


10 May, 2023

As we approach World Baking Day (May 17th 2023), we wanted to provide you with a pea-licious cake recipe that will be a hit among all your friends and family!

Adding in vegetables into your cake batter is becoming increasingly popular, to add more nutrition and moisture into your bake, and peas offer a great source of vitamins as well as being an affordable ingredient to have in the freezer! 

That’s why we’ve created a reci-pea for a pea and vanilla cake that your friends and family will definitely want seconds (maybe even thirds!) of.

As Marie Antoinette said: “Let them eat cake!”  

Pea and Vanilla Cake with a Lemon Frosted Icing 


Melted butter, for greasing 

225g frozen peas, defrosted 

375g self-raising flour 

1 ½ tsp baking powder 

rind and juice of 2 lemons 

3 large free-range eggs, lightly beaten 

1 ½ tsp vanilla bean paste 

225g runny honey 

200ml vegetable oil 

For the icing: 

100g unsalted butter, softened 

400g light cream cheese 

1 tbsp runny honey 

2 tsp vanilla bean paste 

rind of 1 lemon, plus the juice of ½ lemon 


Preheat the oven to 170°C/160°C fan 



  1. Line two 18cm cake tins with baking parchment and grease the sides of the tins with a little melted butter. 
  2. Blitz the peas to a purée in a food processor, adding some of the oil to loosen the mixture.
  3. In a large mixing bowl, mix together the flour and baking powder, add the pea purée, lemon rind and juice, eggs, vanilla paste, honey and vegetable oil and beat well with a hand mixer. Divide the cake mixture equally between the 2 cake tins and cook in the preheated oven for approximately 20 minutes until cooked (you can check to see if the cake is cooked by piercing the cake with a skewer, if it comes out clean then the cake is cooked). Remove the tins from of the oven, allow to cool slightly in the tins and then turn out onto a wire rack to cool completely.
  4. To make the icing, beat the butter in a bowl and beat in the cream cheese, honey, vanilla paste and lemon rind and juice. Spread half the mixture on top of one of the cake rounds and top with the other cake round.  Spread the remaining mixture all over the cake, smoothing it around the sides and over the top. Decorate with some mint leaves and edible flowers. 


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