This study aimed to investigate a novel technology for producing sheep milk cake using Dregea sinensis Hemsl. extract as a new coagulant. The processing conditions were optimized using one-factor-at-a-time and orthogonal array design methods. The sensory characteristics, physicochemical properties, color, texture characteristics and microstructure of the milk cake were evaluated in comparison with those of traditional acid-coagulated milk cake. The results showed that the optimal processing conditions, determined based on sensory score and yield, were as follows: curdling temperature 80 ℃, Dregea sinensis Hemsl. coagulant (DSHC) concentration 22.5%, calcium chloride concentration 0.015%, and pressing for 2 h at 3 kg/cm². The sensory score of the milk cake prepared under the optimized conditions was 83.25 ± 1.04, which was higher than that of acid-coagulated milk cake. The new milk cake contained (32.12 ± 0.39)% protein, (20.45 ± 0.25)% fat and (46.33 ± 0.41)% moisture, and its calcium, phosphorus and selenium contents were significantly higher than those of acid-coagulated milk cake (P < 0.05). Texture profile analysis indicated that the hardness, gumminess and chewiness were significantly better than those of the control group (P < 0.05). The gel network of the DSHC milk cake was more homogeneous and had better water retention capacity. These findings indicate that the novel coagulant DSHC demonstrates potential to replace traditional acid-induced coagulation processes. The product had a uniform color, good taste and strong milky flavor. Therefore, this process can serve as a new technology for the production of sheep milk cake.