History records that the initial production of breads, cakes, biscuits and beer occurred in Mesopotamia around 2000 years before Christ, with cereals as their common raw material. The incorporation of other flours with functional properties to the common wheat flour, in order to enrich it has been recurrent. This work aimed to formulate and characterize the nutritional and microbiological aspects of cakes with different concentrations of gherkin flour (C. anguria L.) in its composition, highlighting its viability for human consumption. For this purpose, 3 formulations were prepared for the cake: F1 without gherkin flour (0%), F2 and F3 with respectively 25 and 50% of gherkin flour, replacing the refined wheat flour. The gherkin flour was obtained by drying and grinding the fruits in natura; the other ingredients were purchased from local stores in Cuité-PB. Chemical and physical-chemical analyzes were carried out in order to determine: pH, total acidity, water content, ash, crude protein, total lipids, fiber, carbohydrates and energy; And microbiological properties of the product. The most relevant results were the higher values of water content (F2=38,23 e F3=37,90%), crude protein (F2=2,96 e F3=5,16%), ashes (F3=5,16%) and low energy rate (F2=270,13 kcal/g e F3=266,93 kcal/g) for the formulations with gherkin flour compared to the one prepares without gherkin flour (F1) which has presented water content of 35,19%, fiber 2,00%, ashes 2,01% and energy 288,43 kcal/g. The microbiological analyses has confirmed that the formulations (F1, F2 e F3) were in accordance with the legislation, without risks for human health. The cakes had granted for the gherkin flour the potential to get into the flour and bakery products Market, by demonstrating that it’s viable the partial replacement of the wheat flour by the gherkin flour, and also the enrichment in fiber and ashes, that indicates greater contribution of minerals.