The purpose of the current study is to assess the potential of taro mucilage (TM) powder as a fat replacer in baked products. In this study the impact of replacing 25, 50, 75, and 100% of fat with TM on the chemical, physical, and sensory characteristics of cakes was evaluated. Results exhibited that the approximate chemical composition of cakes including TM exhibited a substantial rise (P≤0.05) in moisture content as the TM percentage increased in relation to a considerable decrease in fat content. When replacing cakes with TM, the caloric value decreased significantly, falling to 32.73% at the substitution of 100%. Physical properties namely height and specific volume of the cake were significantly reduced when TM was substituted at 25% of fat. While, L* values rose, but a* and b* values fell as the fat replacement percentage increased. Higher percentages of fat substitution with TM had an impact on the cake crumb stiffness.  According to the sensory analysis of the cakes, every prepared cake sample was deemed acceptable. So, we conclusion that there wouldn't be any appreciable changes to the qualitative features of cakes prepared up to 25% of fat were replaced with TM.