Awara, a soy bean cake and a popular snack of people in Northern Nigeria was analyzed for its nutritional and elemental composition. This was with the view of ascertaining its nutritive, mineral or elemental values. Proximate analysis (moisture content, ash content, crude protein, crude fat and crude fiber) were determined by standard methods. Total percentage carbohydrate was determined by the difference method. Additionally, the mineral contents of the soya bean cakes were determined by atomic absorption spectrometry for Fe, Zn, Ca, and Mg while flame photometry was used for Na and K and spectrophotometry method for P. The results obtained showed that the awara snack had a protein value of 30.58%, crude fat, 24.60% and carbohydrate, 27.50%. The moisture and ash contents were also found to be 9.17 and 3.23% respectively. On the mineral compositions, the results revealed that the snack had concentrations of Ca, Mg, Na, P, K, Fe, Zn and Mn to be 256.81, 194.93, 2.88, 450.11, 269.09, 13.54, 2.13 and 0.50 mg/100g respectively. The results were indicative of a significantly high protein, fat and carbohydrate content. The mineral compositions were also comparatively high and the awara snack as a whole was concluded to be generally very high nutritionally and its consumption should greatly be encouraged.