This study investigated the physicochemical and nutritional assessment of cakes produced from wheat (Triticum aestivum) and peanut (Arachis hypogaea) flour blends using date powder (Phoenix dactylifera) as a natural sweetener. The blending ratios (Wheat and Peanut flours) used for the study were 100:0 (WF as control), 85:15 (WF: PF), 70:30 (WF: PF), 55:45 (WF: PF) which were sample (A, B, C and D) respectively. The result showed that 70:30 (WF: PF) blends (sample C) that has a good balance nutritional and sensory properties with a relatively high protein content value (10.50 %), moderate glycemic index value (30.00 %) and acceptable sensory value of (6.75 %). The use of date powder reduced the sugar content, improved the nutritional profile of the cakes. The study indicated that cake of high nutritional quality could be produced from composite flour blends of wheat and peanut, offering a nutritious, flavourful, and versatile snack option.