Flaxseed cake is a by-product of flaxseed oil production and contains a significant proportion of bioactive compounds. In order to increase the usability of by-products, studies related to the production of functionally enriched products with the use of by-products of the food industry are also being carried out more often. The aim of this study was to perform enzymatic hydrolysis of flaxseed cake previously ground by cryogenic cooling and the obtained hydrolysates to examine the degree of hydrolysis, antioxidant activity by FRAP method and to determine in vitro digestion. Statistical analysis did not show a significant influence of temperature of hydrolysis, enzyme concentration and time on the degree of hydrolysis (p=0.137). The temperature of hydrolysis has a significant effect on antioxidant activity (p=0.002). Concentration and time did not show a significant effect on the values of antioxidant activity (p>0.05). Also, there was not obtained significant effect of time, enzyme concentration or temperature on the concentration of primary amines (p>0.005). Further research is needed to define the optimal conditions for the hydrolysis of flax cake.