Chiffon cake was taken as the research object, the effects of adding Matzhu or Matcha on the starch hydrolysis index (HI), predicted glycemic index (pGI) values were investigated using an in vitro simulated digestion model. Such effects on the contents of typical oil-/fat-derived chemical hazardous substances, monochloropropanediol esters (MCPDEs), glycidyl esters (Ges) and trans-fatty acids (TFAs), in the cake were studied by GC-MS. The results showed that the HI and pGI values of starch in the chiffon cake decreased with an increase of the substitution ratio of Matzhu or Matcha. When the substitution ratio of Matzhu or Matcha was 5%, the HI values of Matzhu- or Matcha-cakes decreased by 11.02% and 8.77%, and the pGI values decreased by 4.57% and 3.63%, respectively. When the substitution ratio of Matzhu or Matcha increased to 10%, the HI values decreased by 21.89% and 11.41%, and the pGI values decreased by 9.08% and 4.73%, respectively. These results indicated that the addition of Matcha or Matcha had certain inhibitory effects on the HI and pGI values of chiffon cake, with the inhibitory effect of Matzhu beingsignificantly higher than that of Matcha. The addition of Matzhu or Matcha to chiffon cake did not promote the production of oil-/fat-derived chemical hazardous substances, indicating that the addition of Matzhu or Matcha not only increased the content of dietary fiber, but also reduced the HI and pGI values without promoting the formation of MCPDEs, GEs and TFAs, while increasing its antioxidant activity. This research provides a theoretical basis for developing low pGI and safe Matzhu-chiffon cake.