Abstract: The proximate and sensory analysis of the soya bean and wheat flour composite cake has been performed. This was done to determine the nutritional content and the general acceptability of the composite cake as compared to the pure wheat flour cake. The analysis revealed that the protein and fat content of the cake increased with the addition of the soya bean. Thus the composite cake is more nutritious than the pure wheat flour cake. The sensory analysis also revealed that the cake with 70% wheat flour and 30% soya beans was more acceptable than the pure wheat flour cake. However, cake with more than 30% soya beans was not generally acceptable.