Abstract:This study incorporated grape skin powder into a cake formulation and replaced sucrose with xylitol.By investigating the effects of grape skin powder addition，xylitol addition，and baking powder addition on the sensory score，specific volume，and texture characteristics of the cake，the formulation of a grape skin powder sugar-free cake was optimized. The optimal formulation obtained through orthogonal experiments was as follows：egg 100 g，low-gluten wheat flour 75 g，grape skin powder 25 g，soybean oil 20 g，xylitol 75 g，water 20 g，and baking powder 1.3 g. The cake prepared with this formulation had an smooth and glossy surface without cracking，a slightly purplish tone，and uniform internal pores. It exhibited a delicate mouthfeel and moderate sweetness，with a slight sour and astringent taste brought by the grape skin powder. The taste was richer and more layered，with a unique flavor，and the sensory score （83.60） was higher than that of the traditional cake（78.50）. The total flavonoid content in the grape skin powder sugar-free cake was 0.279 mg/g，which was 3.72 times that of the traditional cake.