The effect of using a non-dairy creamer (NDC) by partial substitution of fat on cake quality was studied. The present study aimed to preparation of cake formula by substitution of fat by different levels 10, 15 and 20% of NDC (NDC10, NDC15 and NDC20, respectively). The results reveal that NDC contains 1.93, 34.15 and 5.5 protein, lipid and ash (on dry basis), respectively. On the other hand, moisture, protein, ash, fibers, carbohydrates, volume and particular volume in cake treatments were increased with increased of substitution level of NDC, while, the lipids and hardness was decreased with increased the substitution level of NDC in comparison with control sample. The crust and crumb color of cake treatments which contain different level of NDC were light in the color than control sample. Sensorial evaluation stated that no significant influence were noticed between cake treatments NDC10, NDC15 and NDC20 containing different levels of NDC and control sample. Finally, substitution of fat by different levels of NDC to improve the quality characteristics of the cake and produced low fat cake with keeping good physiochemical and sensory properties.