Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

•Broccoli by-product as a rich source of nutraceutical compounds.•Development of new gluten-free (GF) mini sponge cakes fortified with broccoli leaves.•Broccoli leaf powder addition increased glucosinolate content in GF product.•Improved antioxidant capacity of fortified GF mini sponge cakes.•Addition of broccoli leaf powder affected sensory propertied of GF product. This study describes the successful development of new gluten-free (GF) mini sponge cakes fortified with broccoli leaves. The aim of this study was to evaluate the effect of broccoli leaf powder (BLP) on the content of biologically active compounds and the antioxidant capacity of GF mini sponge cakes. Broccoli leaf powder was a good source of nutritional components, including proteins and minerals, as well as bioactive compounds such as glucosinolates and phenolics. Glucosinolate content was higher than expected, which points to a synergistic interaction between bioactive compounds and the food matrix. The incorporation of BLP into GF mini sponge cakes significantly (p