Introduction: Snacks are a crucial part of dietary patterns, providing energy and nutrients. However, micronutrient deficiency is a public health concern, especially in Africa. The aim of this study was to develop cakes fortified with cabbage (CC), Tete (TC), and Amunututu (AC), and to assess their nutrient content and acceptance.

Methods: Cabbage, Tete (Amaranthus hybridus), and Amunututu (Malabar spinach) were freshly purchased, sorted, blended, and mixed with cake batter before baking. Nutrient analysis was performed using the Association of Official Analytical Chemists (AOAC) methods and data were analysed using SPSS V26.

Results: There were significant differences in the nutrient content of cake samples. Moisture content ranged from 32.79±0.04% in plain cake to 60.58±0.03% in CC. The protein content of the plain cake was highest (9.46±0.10%) among all samples. The fat content ranged from 4.49±0.03% in CC to 13.40±0.03% in plain cake. There was significant difference in the fibre content of the samples. The ash content of the samples ranged between 0.75±0.05% in CC and 1.03±0.01 in TC. There was no significant difference between the ash contents of TC and AC. The carbohydrate content of the samples ranged from 27.28±0.13% in cake with all three vegetables to 43.48±0.12 in plain cake. The potassium content of the cake samples ranged from 294.67±0.00mg/100g in plain cake to 425.41±43.58mg/100g in TC. The micronutrient contents of the cakes were similar across samples. On a scale of 1–5, panelists ranked AC as 2.33±0.89 on average and plain cake as 4.83±0.39. There was no significant difference in acceptability ranking for CC (3.67±0.65), TC (3.17±0.84), and cake with all three vegetables (3.08±1.17) (p>0.05).

Conclusions: Cakes with vegetables were nutrient-dense and high in fibre, offering a healthier alternative to plain cakes. Respondents preferred plain cakes, likely due to taste familiarity. However, cakes with vegetables were well accepted, except AC.