This study was aimed to produce low-egg cake by replacing 0%, 25%, 50%, and 75% of egg used in cake production with legume milk obtained from soy and lupin. Some physical, chemical, and sensory properties of the cakes prepared with the different replacement ratios of legume milk were determined. Cakes containing soy milk gave higher amounts of ash, fat, total phenolic content (TPC), antioxidant activity, Ca, K, Mg, and P compared to lupin milk substituted cakes. Crust and crumb L* and b* values of cakes prepared using lupin milk were found to be higher than those using soy milk. Increasing legume milk ratio in the cake formulation decreased the volume index and increased the hardness. Utilization of lupin milk gave higher cake volume index and lower hardness compared to soy milk. According to the sensory analysis results, the substitution of egg with 75% soy or lupin milk caused a decrease in the overall acceptability score. Practical applications: Egg is an important ingredient for cake formulation. High usage ratio of egg causes both increase in the cost of the product and has negative effects on human health with its high cholesterol content. On the other hand, some people may prefer products with low egg content or eggless. In recent years, various substitutes, mainly vegetable protein-based products, have been used as egg substitutes in food science. This study aimed to develop a cake formulation using soy milk and lupin milk as egg replacer. The use of soy milk as an egg replacer has been studied before, but this study revealed that lupin milk used as an alternative to soy milk, can be a new food ingredient as an egg replacer in cake formulation.