•Aquafaba was spray-dried to obtain a powdered aquafaba (PA).•PA was added as a vegetable substitute for eggs and applied to gluten-free cakes.•A substitute for egg was composed of PA, lentil protein (LP), and citric acid (CA).•AP (66-71.5%), LP (20%) and CA (8.5-14%) allows full egg gluten-free cake prepare.•Cake with vegetable substitutes for eggs was as accepted as cakes with eggs. Food allergies and intolerances have challenged the food industry to create alternatives for allergenic ingredients replacement. Furthermore, meeting vegan diet patterns is even more complicated due to the limited functional properties and sensory characteristics. This study aimed to develop a vegetable powder for egg replacement (VP) for gluten-free cake (GFC) using aquafaba powder (AP), lentil protein (LP), and citric acid (CA) according to a mixture design (MD) with lower and upper restrictions. Three mixtures were chosen based on responses foaming capacity (FC) and foam stability (FS). They were applied as eggs substitute in GFC. The dough physical parameters, proximal composition, microbiological quality, and sensory acceptance of GFC were determined. The AP utilization as raw material in VP is suitable, and mixtures containing 66% to 71.5% of AP, 20% of LP, and 8.5% to 14% of CA were considered suitable for GFC egg replacement. Although the physical characteristics were slightly below the control, GFC with VP had higher fiber content, lower lipid and carbohydrate content, and sensory characteristics as accepted as the control. Display omitted