This study investigated the proximate composition of avocado puree and margarine substitute cakes, with five different samples (A, B, C, D, and E) evaluated for moisture, ash, fiber, fat, protein, and carbohydrate content. Sample A represented the control with 100% margarine, while the other samples (B to E) contained varying proportions of avocado puree combined with margarine. The results demonstrated significant variations in composition among the samples. Increasing avocado puree led to higher moisture content, reaching its peak in Sample E (56.13%). Conversely, fat content decreased with higher avocado puree, reaching its lowest value in Sample E (39.77%).