Cake possesses high diversity as one of the flour-based products and receives considerable attention, particularly among the children and teenagers. The gluten protein in rice cakes can be harmful to celiac disease in patients due to its consumption with intestinal inflammation and swelling causes irritable bowel syndrome in exposed consumers. In the present research, the aim is to optimize the most suitable formulation of enriched gluten-free rice cake and improve the qualitative and sensory characteristics with the response surface methodology. For this purpose, effective factors including different percentages of potato (10, 20 and 30), quinoa flour (50, 60 and 70) and Malva neglecta powder (0, 2.5 and 5) were applied in 15 formulations of rice cake samples and then several assays such as moisture, ash, fiber, specific volume, texture, antioxidant attribute and sensory evaluation were conducted with three repetitions on treatments; finally, control and optimal samples were compared with Fourier transform infrared spectroscopy. The conducted assays for moisture 20.10 to 30.20 %, ash 0.50 to 2.51 %, fiber 0.21 to 0.58 %, specific volume 1.02 to 61.3 Cm3/g, texture 90. 17 to 2.35 N, antioxidant potential 1 to 17.7 μmol Trolox g-1 dry matter and sensory assessment 2 to 5.7 were reported in rice cake samples. The optimum production conditions of gluten-free rice cake formulation with the highest moisture (27.07 %), ash (2.19 %), fiber (0.51 %), specific volume (3.09 Cm3/g), antioxidant function (6.69 μmol Trolox g-1 dry matter) and sensory score (3.46) and also the lowest hardness (26.08 N) corresponded to 18.08 % potato, 65.15 % quinoa and 4.81 % Malva neglecta powder. The general results illustrated that replacement of quinoa flour and Malva neglecta powder significantly enhanced qualitative and quantitative traits of rice cake samples, which can be presented to industry as a novel formulation for functional production.