The technique for order performance by similarity to ideal solution (TOPSIS) method was used to select the optimum point of power and time of ultrasound and baking temperature of eggless cake production. The effect of ultrasound power and baking time on the mass‐transfer parameters such as moisture diffusion and the activation energy was assessed. The sonication treatment increased the viscosity of the eggless cake batter (25% in consistency coefficient and 24% in apparent viscosity). The minimum batter density was observed at 60% intensity for 30 or 60 s of sonication (1.0253 and 1.027 g/cm3). This condition also increased the eggless cake volume and springiness. In contrast, the crumb fractal dimension, hardness, gumminess, cohesiveness, and chewiness of the eggless cake decreased (1.65, 29, 39, 39, and 33%, respectively). The moisture diffusion during baking at 160, 180, and 200 °C and different ultrasound intensities were studied. The baking temperature of 200 °C and the intensity of 60% had the maximum effect on increasing the moisture diffusivity. Arrhenius equation showed the activation energy varied from 21.38 to 22.95 kJ/mol. The optimum quality of the eggless cake resulted from a combination of 60% intensity and 60 s of sonication and the baking temperature of 180 °C.

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