Demand for health-oriented products, which have high fibre and natural antioxidant and low-calorie contents and are sugar-free, is increasing because of their beneficial effects to overcome health problems such as type of cancer, cardiovascular diseases, hypertension, diabetes, gastrointestinal disorders and weight gain. It is well known that vegetables are good source of natural antioxidants and dietary fiber. The most important reason for increasing interest in cabbage and cabbage products in the recent years is due to their protective effects against cancer. The aim of this study was to evaluate the effects of dehydrated white cabbage powder supplement (replaced with flour at 0, 2.5, 5, 7.5 and 10%) on chemical, nutritional and sensorial characteristics as well as consumer's acceptance of cakes. Incorporation of white cabbage powder result in increase of ash (0.66-1.28%) and fibre (0.08-1.35%) while decrease the protein (7.23-8.46%) and fat (13.5-10.11%) contents. In addition, phenolic contents and antioxidant activity also improved in cakes. Concerning sensory evaluation, flavor, taste and overall acceptability also better than control.