This study was carried out to evaluate the chemical and phenolic contents of some by products tomato pomace powders (peel and seeds) (TPP), mango seeds kernel powder (MSKP), and pomegranate peels powder (PPP), also the effect of substitution of wheat flour with 2.5, 5.0, 7.5, and 10 % of (TPP), (MSKP), and (PPP) on physical, chemical and sensory characteristics of cake were studied. Results showed that, wheat flour showed higher moisture and total carbohydrate contents, tomato pomace powder was showed a higher crude protein, and crude fiber contents, mango seeds kernel powder had the highest lipids content and pomegranate peels powder had the highest ash and crude fiber content. For total phenolic and flavonoid contents, TPP contain the highest total phenolic and flavonoid contents followed by PPP and finally MSKP. Also, the partial replacement of wheat flour with TPP, MSKP and PPP increased chemical composition % (moisture, crude protein, lipids, ash, and crude fiber), minerals content (i.e. K, Ca, Mg, Na, Mn, Fe, and Zn) and dietary fiber content (i.e. total, soluble and insoluble dietary fiber) of cake samples, while total carbohydrates were decreased in parallel with increasing the level of substitution compared with control cake samples. Cake treatments containing TPP, MSKP and PPP have also recorded the same trend of chemical composition, minerals, dietary fiber content. The partial replacement of wheat flour with TPP, MSKP and PPP increased total phenolic and flavonoid contents of cake samples compared with control sample in parallel with increasing the level of substitution, cake treatments containing TPP had the highest total phenolic and flavonoid contents followed by PPP and finally MSKP treatments. The sensory evaluation characters, cells, grain, texture, crumb color, flavor, and overall acceptability, have no significant difference between the control sample and cake samples which substituted with 2.5, 5.0, and 7.5 % of MSKP and TPP.