The aim of this paper was to study the possibility of using stevia leaves powder as sugar replacer with substitution ratio of 10, 20 and30% of sucrose in producing low calorie cake. There was an assessment of the  physicochemical and sensory properties. The substituted sucrose was compensated by indigestive polydextrose. The results affirmed that there was an increment in the amount of protein, ash and crude fiber and decrement in carbohydrate and energy. The height and specific volume of cake decreased with the addition of stevia leaf powder. The sensory quality of the 10% stevia leaves powder cake tested by appearance, taste, color, odor and texture was better than that of the control, and overall acceptability of the cake with the addition of 10% stevia leaf powder was the best.