Abstract: In order to substitute peanut meal powder for low-gluten flour in the traditional cake formula, the effect of peanut meal powder and other additive were explored in single factor experiments and the additive quality of peanut meal cake, sugar, baking powder and cake-oil were studied through uniform design methodology. The result indicated that the effect of peanut meal powder on cake was remarkable. The optimum formula for peanut meal cake was composed of egg 200g, salad oil 40g, water 32g, peanut meal powder 15g, low-gluten flour 85g, sugar 79g, baking powder 1g, cake-oil 12g.