Passion fruit seeds are a source of lipids, proteins, fibers, minerals, and bioactive compounds. They are often redirected to oil production for both cosmetic and food industries, producing an accumulation of large amounts of cake, a partially defatted by-product, with high nutritional and bioactive potential. Thus, this work aimed to elaborate and study the characteristics of passion fruit oil-extraction seed cake flour (PFSF) regarding its nutritional composition and technological properties. The cake was obtained from cold-pressed seeds. After drying (60°C for 8 hours), milling, and sieving, PFSF was stored under refrigeration until analysis. The proximate composition evaluated moisture, fixed mineral residue (ash), proteins, lipids, and total fibers. Carbohydrate content was quantified by difference. Water and oil absorption capacities were also evaluated. All tests were performed in triplicate and the results expressed in average and standard deviation. PFSF presented a high concentration of proteins (13.66±0.00%) and lipids (15.99±0.00%), with low humidity (4.81±0.00%), fundamental parameters for its nutritional quality and shelf life. The high fiber content (60.15±0.00%) strengthens the flour application for enriching various food products. Water and oil absorption capacities were 2.41±0.00 mL g-1 and 2.11±0.01 mL g-1, respectively. These properties may differ according to the flour polysaccharides and proteins' chemical structure. These food components also contribute to improving viscosity and forming gels in products. They also benefit the consumer for their satiety effect and reducing the intestinal absorption of glucose, fat, and cholesterol. The high fiber and protein content observed in the PFSF make it a relevant source of nutrients for human consumption and improvement of the consumer's health. Despite being labeled as an industrial residue, passion fruit seed is a source of valuable by-products for enriching food products. Its application represents a considerable action for the propagation and maintenance of sustainability in food production.