The invention relates to the technical field of food baking, in particular to a wheat-flour-free cake and a making method thereof. The formula comprises the following raw materials in parts by weight: 3-8 parts of corn flour, 30-50 parts of eggs, 8-14 parts of white granulated sugar, 6-12 parts of trehalose, 5-10 parts of refined vegetable oil, 1-5 parts of skim milk powder, 0.1-0.5 part of edible salt, 10-20 parts of hydroxyl propyl distarch phosphate, 1-3 parts of a sorbitol solution, 1-3 parts of glycerol, 1-5 parts of a compound emulsifier, 0.5-1.5 parts of a compound leavening agent, 0.1-0.5 part of citric acid, and 0.01 to 0.05 part of sodium dehydroacetate. According to the cake, the corn flour is used for replacing wheat flour, the cake is good in sensory characteristic and taste, and the problem that a wheat bran cake is aged and hardened after being placed for two or three days is solved. The cake is rich in nutrition, contains rich vitamins, trace elements, cellulose, polysaccharide and the like, is suitable for people of all ages, enriches the variety of cake products, and promotes improvement of human dietary fiber structures.