Mucilage is highly branched structured complex polymeric substance composed mainly of carbohydrates including L-arabinose, D-galactose, L-rhamnose, D-xylose, and galacturonic acid in various proportions. It also contains other substances such as tannins, alkaloids, and steroids along with glycoproteins. Applications of mucilage include its use in foods as a stabilizer, flavoring agent, fat substitute and edible coating to extend the shelf life of fruits and vegetables. The purpose of this study is to extract mucilage from the leaves of Microcos paniculata plant and its characterization. In addition, preparation of mucilage gel and evaluate the effects of its incorporation on the physicochemical and sensory qualities of cakes with the reduction of fat.