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Not AvailableEggless cakes were developed using composite flour (CF) of wheat, malted fingermillet, sprouted soy and amaranth and egg-replacers (banana (T1), chia (T2) and soy milk powder (T3)) and were analyzed for physical, textural, rheological, nutritional and organoleptic properties and compared with egg cakes with refined wheat flour (C1) and CF (C2). T1 cake showed no significant difference for batter physical and textural properties with C1. In rheological studies, no significant difference was found for Casson-plastic viscosity, flow-behavior index and consistency-index among T1 and C1 batter. T1 cake had higher volume (437.1 cm3) as compared to T3 (404.4 cm3) and T2 (359.4 cm3). C2 showed highest protein (g/100 g) (14.3) and fat (27), while T3 and T1 cakes contained significantly higher iron contents. On 9-point hedonic scale, T1 cake scored significantly higher values among T cakes. Therefore, CF was a good replacement for refined flour and banana was the best egg-replacer for cake developed.Not Availabl