Gluten free rice cake samples were prepared by replacing white rice flour by white corn (Zea mays L) or sweet potato (Ipomoea batatas L.) flour at different levels. The chemical compositions, physical and sensory properties of cake samples were studied. The results showed that the moisture, protein, fat, ash and fiber contents were increased by increasing the substitution levels of white corn flour but the carbohydrate contents were decreased. Besides, the specific gravity values of cake batter and the baking loss values were decreased, but the specific volumes of the resultant cakes were increased. Furthermore, all sensory properties of cake samples were gradually increased but it was decreased in cake contained 67% and 83% white corn flour compared to other cake samples. Moreover, the results of the effect of increasing the levels of sweet potato flour on rice-sweet potato cake samples showed that the moisture, fat, ash and fiber contents were increased, but the protein and carbohydrate contents were decreased. The specific gravities of cake batter and the baking loss and specific volume values of the resultant cakes were decreased. As well, the sensory properties of the cakes showed that the taste, flavor, smoothness and overall acceptability values were increased. Also, the resultant cake contained 20% sweet potato had the lowest fungi counts compared to the other cakes. Generally, either replacing white  orn or sweet potato flour with white rice flour can improve the nutritional value, physical and sensory properties of rice cake produced.