Abstarct: Abstract Celiac is an inherited digestive disease caused by sensitivity to a protein called gluten (a protein found in wheat, barley, and rye) and has symptoms such as abdominal pain, bloating, and diarrhea. Currently, the only way to treat celiac disease is to follow a gluten-free diet throughout the patient's life. Also, due to the increasing desire of people around the world to use egg-free or egg-less diet, the use of egg-free foods is also growing. Therefore, the presence of products without gluten and eggs in a way that is similar to the samples produced with eggs and gluten, is needed in the food industry. The purpose of this research is to meet the needs of people who, in addition to banning the use of gluten, decided to eliminate eggs and products containing eggs from their diet for various reasons. Pectin is one of the egg substitutes in the food industry. For this reason, 7 treatments were prepared using chickpea flour at 3 levels (0, 10 and 30%) and pectin at 3 levels (0, 2.5 and 7.5%). The results in this research showed that the increase in pectin percentage and decrease in egg percentage in the formulation of cakes with the same amount of chickpea flour, although it caused a decrease in porosity percentage (from 39.53 to 35.34), texture score and the specific volume of the samples; but it increased the pH (from 6.88 to 7.86) and brightened the skin color of the samples. In terms of the scores given by the panelists, the average acceptance score of the control sample was higher than the other treatments, which was not significantly different from the sample produced with 2.5% pectin. Also, reducing the amount of eggs caused a decrease in the amount of redness and yellowness (decrease in a* and b* values) of the samples with the same amount of chickpea flour. In general, due to the use of chickpea flour as a gluten-free flour, adding pectin and reducing the percentage of eggs used to the samples containing chickpea flour reduced the percentage of porosity, chewiness and specific volume of the samples. Also, the pectin-free samples prepared with 30% chickpea flour had an unpleasant taste, which caused it to get the lowest overall acceptance score, and samples containing 7.5% pectin had the lowest specific volume, porosity percentage, and gumminess, which led to the lowest texture and color points according to evaluators.