Organic food products sales in the market have continued to grow and the sale reached around 39.7 billion USD in 2015. Recently, an increasing demand for functional food ingredients or nutraceuticals in the food sector because of their beneficial health effects. An accumulated evidences report that marine algae are considered as potential renewable resources which harbor wide range of secondary metabolites such as carotenoids, sterols, polyphenols and lipids with broad spectrum of biological activities for improving health and wellness. Sargassum sp. belongs to brown algae contains a specific carotenoid, fucoxanthin which is reported to show anti-inflammatory, anti-obese and anti-cancer properties. Thus, the present study aimed to develop a bakery product, cake using marine alga (Sargassum polycystum) powder as a functional ingredient in the formulation. The cake was prepared with marine algal powder (10, 15 and 20 % (wt/wt) of total ingredients), along with wheat flour, butter, egg white, milk and sugar. After baking, the products were subjected to sensory and nutritional quality analysis. The results showed that cakes made with 10 and 15 % algal powder were more likely preferred by the sensory panelist compared to 20 %. The biochemical composition of the cake had ranged from, protein 8.3 to 12.06 %, fat 10.26 to 24.5 %, carbohydrate 42 to 43 % and ash 1.1 to 1.9 %. Further, higher content of phenolics and flavonoids in marine alga incorporated cake provides value to the product as functional food product.