Abstract: The experiment was conducted for developing a sugar-free, low-calorie and fiber-rich cake with an antioxygenic property, so as to satisfy the market’s demand for novel bakery functional foods. This experiment focused on the effect of different formulas of three main ingredients, i.e. radix puerariae powder, pumpkin flour and cake flour, on the sensory quality of cakes using D-optimal mixture design. Using sweet tea extract instead of sugar as sweetener, and single-factor and response surface experiments for optimization of the processing technology, it explored the effect of sweet tea addition amount, volume and baking powder on on the sensory evaluation and structural characteristics of cakes. The results showed that the final optimal formula of the main ingredients and processing parameters were radix pueraria powder 43%, pumpkin powder 20%, low-gluten flour 37%, addition amount of sweet tea 4.3 g, volume of sweet tea extract 30.0 mL, and baking powder 2.5 g. Under the optimal formula of the main ingredients and craftsmanship, the cake sensory score was 87.36, the total polyphenol content was 629.1 mg/100 g, total flavonoid content was 564.5 mg/100 g, and total antioxidant capacity was 396.7 mg/100 g. It provided a new method for developing functional nutrition cakes.