The present investigation has been undertaken to develop an eggless amla cake by partial substitution of maida with oven-dried amla powder at different concentrations (control, 6%, 12%, 18%). The aquafaba viscous liquid extract obtained after cooking chickpeas is used as an egg substitute. The prepared product has been analyzed for physicochemical and sensory properties. The obtained results revealed that the eggless amla cake prepared by the incorporation of 18% amla powder showed better Physico-chemical properties in terms of crude fat (7.94%), crude ash (1.86%), crude fiber (0.910%), calcium (62 mg/100mg) with an overall calorific value of (379 Kcal). The cake formulated with 18% amla powder also showed better consumer acceptability with great retention of ascorbic acid of 320 mg/100g after baking. Hence the study concluded that 18% incorporation of amla powder using aqueous extracts of chickpea served as an eggless substitute