10 High-fiber Cakes That Actually Taste Amazing (you’ll Want Seconds)

Fiber and cake in the same sentence? Yep. These bakes are tender, craveable, and sneak in a legit dose of the good stuff—think oats, fruit, nuts, bran, beans (yes, beans!), and whole grains. They’re sweet without the sugar crash and satisfying without the heaviness. Basically, dessert with benefits.

I kept everything approachable, swappable, and fun. You’ll find classics with a fiber-forward twist, plus a few surprises that will convert skeptics. Ready to have your cake and feel great, too?

1. Banana Oat Snack Cake That Doubles As Breakfast

This is the cake you slice “just a sliver” of… five times. It’s moist, gently sweet, and packed with oats and bananas. Perfect for brunch, lunchboxes, or those 3 p.m. snack attacks.

Ingredients:

• 1 1/2 cups mashed ripe bananas (about 3 large)
• 2 large eggs
• 1/3 cup olive oil or melted coconut oil
• 1/2 cup plain Greek yogurt
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 cup white whole wheat flour
• 1 cup old-fashioned rolled oats
• 1/4 cup ground flaxseed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional, but great)

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment and lightly grease.
2. In a large bowl, whisk bananas, eggs, oil, yogurt, brown sugar, and vanilla until smooth.
3. In another bowl, combine flour, oats, flaxseed, baking soda, baking powder, cinnamon, and salt.
4. Fold dry ingredients into wet just until combined. Stir in walnuts if using.
5. Spread batter into the pan and smooth the top. Bake 28–34 minutes, until a tester comes out clean.
6. Cool 15 minutes in the pan, then lift out to cool completely before slicing.

Serve plain, with a smear of peanut butter, or warmed with a drizzle of maple. Swap walnuts for chocolate chips if you’re feeling extra. This freezes like a dream—slice first, then wrap.

2. Whole-Wheat Carrot Cake With Maple Yogurt Frosting

All the cozy carrot cake vibes with extra fiber from whole grains, carrots, and raisins. It’s tender, lightly spiced, and topped with a tangy maple-yogurt frosting that keeps things lighter but still luscious.

Ingredients:

• 1 3/4 cups white whole wheat flour
• 1/3 cup almond flour
• 1 tablespoon ground flaxseed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 2/3 cup avocado oil or neutral oil
• 1/2 cup maple syrup
• 1/3 cup light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots (packed)
• 1/2 cup raisins
• 1/2 cup chopped pecans (optional)

Maple Yogurt Frosting:

• 8 ounces reduced-fat cream cheese, softened
• 3/4 cup plain Greek yogurt
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
2. Whisk flour, almond flour, flaxseed, baking powder, baking soda, spices, and salt.
3. In another bowl, whisk oil, maple syrup, brown sugar, eggs, and vanilla until emulsified.
4. Fold in dry ingredients just to combine. Stir in carrots, raisins, and pecans.
5. Spread in pan and bake 28–35 minutes, until springy and a tester is mostly clean.
6. Cool completely. Beat frosting ingredients until smooth; spread over cooled cake.

Sprinkle with extra nuts or shredded coconut for crunch. You can bake this as cupcakes too—check at 18–20 minutes. Trust me, no one will miss the heavy frosting.

3. Cocoa Black Bean Sheet Cake With Espresso Glaze

Don’t tell anyone about the beans until after they beg for seconds. This cake is insanely moist, fudgy, and packed with fiber and protein. The espresso glaze adds café-level flair.

Ingredients:

• 1 (15-ounce) can black beans, drained and rinsed very well
• 3 large eggs
• 1/3 cup avocado oil
• 2 teaspoons vanilla extract
• 1/2 cup plain Greek yogurt
• 3/4 cup coconut sugar or light brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup mini dark chocolate chips (optional)

Espresso Glaze:

• 1 cup powdered sugar
• 1 tablespoon unsweetened cocoa powder
• 2–3 tablespoons strong brewed espresso (or coffee)
• Pinch of salt

Instructions:

1. Heat oven to 350°F (175°C). Line a 9-inch square or 7×11-inch pan with parchment.
2. Blend beans, eggs, oil, vanilla, yogurt, and sugar in a high-speed blender until completely smooth.
3. Whisk cocoa, oat flour, baking powder, baking soda, and salt. Pour in wet mixture and fold to combine. Add chocolate chips if using.
4. Spread into pan. Bake 22–28 minutes until set and a tester has a few moist crumbs.
5. Whisk glaze ingredients until pourable. Cool cake 15 minutes, then drizzle glaze on top.

Serve with berries to brighten the richness. Add orange zest to the batter for a mocha-orange twist. It keeps beautifully in the fridge for 4–5 days.

4. Apple Bran Skillet Cake With Cinnamon Crumble

This cozy skillet cake tastes like the best part of apple crisp but holds together like cake. Wheat bran and whole wheat flour deliver legit fiber without sacrificing tenderness.

Ingredients:

• 3/4 cup wheat bran
• 1 cup buttermilk (or milk + 1 teaspoon vinegar; rest 5 minutes)
• 1 cup white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/3 cup melted butter or oil
• 1/2 cup coconut sugar or brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and diced small

Crumble Topping:

• 1/3 cup rolled oats
• 1/3 cup white whole wheat flour
• 2 tablespoons chopped pecans (optional)
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 10-inch oven-safe skillet.
2. Soak wheat bran in buttermilk 10 minutes.
3. Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt.
4. Stir butter, sugar, egg, and vanilla into bran mixture. Fold in dry ingredients, then apples.
5. Spread batter into skillet.
6. For crumb: Mix oats, flour, pecans, sugar, and cinnamon. Cut in butter until clumpy; sprinkle over batter.
7. Bake 28–33 minutes, until golden and set. Cool slightly before slicing.

Serve warm with a dollop of Greek yogurt. Swap pears for apples, or add cranberries for tart pops. Leftovers reheat nicely in a toaster oven.

5. Zucchini Olive Oil Cake With Pistachio Crunch

Shredded zucchini keeps this cake soft and plush, while olive oil adds fruity richness. A pistachio-sesame crunch on top makes it feel bakery-fancy with minimal effort.

Ingredients:

• 2 cups finely grated zucchini (squeezed of excess moisture)
• 3 large eggs
• 3/4 cup extra-virgin olive oil
• 1/2 cup granulated sugar
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 3/4 cups white whole wheat flour
• 1/2 cup almond meal
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon lemon zest

Pistachio Crunch:

• 1/2 cup chopped pistachios
• 1 tablespoon sesame seeds
• 1 tablespoon turbinado sugar
• 1 tablespoon olive oil
• Pinch of salt

Instructions:

1. Heat oven to 350°F (175°C). Line a 9-inch round pan with parchment and grease sides.
2. Whisk eggs, olive oil, sugar, honey, and vanilla until thick and glossy.
3. Whisk flour, almond meal, baking powder, baking soda, salt, and lemon zest.
4. Fold dry ingredients into wet, then fold in zucchini just until combined.
5. Pour into pan. Toss pistachio crunch ingredients and sprinkle evenly over batter.
6. Bake 35–42 minutes, until golden and a tester comes out clean. Cool before slicing.

Drizzle with a lemon-honey glaze if you like it sweeter. Add cardamom for a Middle Eastern vibe. This one’s magic with afternoon tea.

6. Blueberry Buckwheat Lemon Loaf (Gluten-Friendly)

Buckwheat brings a nutty depth that pairs perfectly with blueberry bursts and bright lemon. Naturally fiber-rich and made without wheat flour—great for gluten-free friends when you use GF oats.

Ingredients:

• 1 cup buckwheat flour
• 3/4 cup oat flour (use GF oats, milled)
• 1 tablespoon ground chia or flaxseed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup plain yogurt (dairy or plant-based)
• 1/2 cup olive oil or melted coconut oil
• 2/3 cup sugar
• Zest of 2 lemons
• 3 tablespoons lemon juice
• 1 1/2 cups fresh or frozen blueberries (tossed with 1 teaspoon flour)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Whisk buckwheat flour, oat flour, chia/flax, baking powder, baking soda, and salt.
3. In another bowl, whisk eggs, yogurt, oil, sugar, lemon zest, and juice.
4. Fold dry into wet. Gently fold in blueberries.
5. Spread into pan. Bake 45–55 minutes, tenting with foil if browning too fast.
6. Cool 15 minutes in pan; lift out to cool fully before slicing.

Finish with a thin lemon glaze if you want extra zing. Swap blueberries for raspberries or blackberries. Pro tip: it’s even better the next day.

7. Almond Date Espresso Cake With Oat Streusel

Sweet, sticky dates get blitzed into the batter for caramel notes and fiber. Espresso keeps things sophisticated, while an oat streusel adds buttery crunch. Coffee cake dreams, basically.

Ingredients:

• 1 cup pitted Medjool dates (about 10–12), chopped
• 1/2 cup hot brewed espresso or strong coffee
• 1/2 cup milk (dairy or plant)
• 2 large eggs
• 1/2 cup melted butter or avocado oil
• 1/2 cup coconut sugar or brown sugar
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 3/4 cup white whole wheat flour
• 1/2 cup rolled oats, lightly ground
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Oat Streusel:

• 1/2 cup rolled oats
• 1/3 cup white whole wheat flour
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup cold butter, cubed
• Pinch of salt

Instructions:

1. Combine chopped dates and hot espresso in a bowl; soak 10 minutes to soften. Blend with milk until mostly smooth.
2. Preheat oven to 350°F (175°C). Line a 9-inch springform or square pan with parchment.
3. Whisk eggs, melted butter/oil, sugar, and vanilla. Stir in date mixture.
4. Whisk almond flour, whole wheat flour, ground oats, baking powder, baking soda, and salt. Fold into wet mixture.
5. Make streusel: mix oats, flour, sugar, and cinnamon; cut in butter until crumbly.
6. Spread batter in pan. Sprinkle streusel evenly.
7. Bake 30–38 minutes, until a tester comes out clean. Cool before releasing and slicing.

Serve with a dollop of mascarpone or yogurt. Add chopped walnuts or dark chocolate chunks if you’re feeling fancy. This one shines at brunch.

8. Citrus Polenta Yogurt Cake With Poppy Seeds

Sunny, zesty, and irresistibly tender, this cake uses cornmeal (polenta) and whole wheat flour for hearty texture and fiber. Poppy seeds add crunch; yogurt keeps it moist for days.

Ingredients:

• 3/4 cup fine cornmeal (polenta)
• 1 cup white whole wheat flour
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• Zest of 1 orange + 1 lemon
• 2/3 cup plain Greek yogurt
• 1/2 cup olive oil
• 3 large eggs
• 1/4 cup orange juice
• 2 tablespoons lemon juice

Optional Citrus Syrup:

• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 2 tablespoons sugar

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch round pan with parchment and grease sides.
2. Whisk cornmeal, flour, poppy seeds, baking powder, baking soda, and salt.
3. Rub citrus zest into sugar with fingers until fragrant. Whisk in yogurt, oil, eggs, and juices.
4. Fold wet into dry until just combined. Pour into pan.
5. Bake 30–36 minutes, until golden and a tester comes out clean.
6. For syrup: simmer juices and sugar 2–3 minutes. Poke cake and brush syrup over while warm.

Serve with whipped ricotta and berries. Swap poppy seeds for chia for an extra fiber nudge. It’s a sunshine slice any time of year.

9. Dark Chocolate Rye Snacking Cake With Tahini Swirl

Rye flour brings a toasty, complex flavor that plays so well with dark chocolate. A tahini swirl gives creamy, nutty ribbons throughout. It’s sophisticated but still totally snackable.

Ingredients:

• 1 cup dark rye flour
• 3/4 cup white whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup olive oil or neutral oil
• 1 cup buttermilk (or milk + 1 tsp vinegar)
• 1 teaspoon vanilla extract
• 1/2 cup hot coffee
• 1/2 cup dark chocolate chips (optional)

Tahini Swirl:

• 1/3 cup tahini
• 2 tablespoons maple syrup
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Whisk rye flour, whole wheat flour, cocoa, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, eggs, oil, buttermilk, vanilla, and hot coffee.
4. Fold dry into wet, then add chocolate chips if using. Pour into pan.
5. Mix tahini, maple, and salt; dollop on top. Use a knife to swirl gently.
6. Bake 28–34 minutes, until a tester has moist crumbs. Cool before slicing.

Sprinkle with sesame seeds for crunch. The rye-cocoa combo is next-level—seriously. Store covered at room temp for 2 days or refrigerate up to 5.

10. Pear Hazelnut Upside-Down Cake With Spelt Flour

Classic upside-down drama with a wholesome backbone. Spelt flour, pears, and hazelnuts bring texture and fiber, while a light caramel syrup makes it glossy and irresistible.

Ingredients:

• 3 tablespoons butter
• 1/3 cup maple syrup
• 2 ripe pears, peeled, cored, and thinly sliced
• 1/3 cup chopped toasted hazelnuts
• 1 cup spelt flour
• 3/4 cup white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/2 teaspoon salt
• 1/2 cup olive oil or melted butter
• 2/3 cup coconut sugar or brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup plain yogurt

Instructions:

1. Heat oven to 350°F (175°C). In a 9-inch round cake pan, melt butter with maple syrup on the stove (or microwave in a bowl, then pour in). Swirl to coat the bottom.
2. Arrange pear slices over syrup in a pretty pattern. Sprinkle hazelnuts evenly.
3. Whisk spelt flour, whole wheat flour, baking powder, baking soda, cinnamon, cardamom, and salt.
4. In another bowl, whisk oil/butter, sugar, eggs, vanilla, and yogurt until smooth.
5. Fold dry into wet until just combined. Spoon batter over pears and gently spread.
6. Bake 32–40 minutes, until golden and a tester comes out clean.
7. Cool 10 minutes, run a knife around edge, then invert onto a plate. Let syrup drip down.

Serve warm with crème fraîche or vanilla yogurt. Apples work if pears aren’t in season. A sprinkle of flaky salt on top makes the flavors pop.

Fiber-Boosting Tips You Can Use Across These Cakes

• Swap in up to half whole wheat or spelt flour without sacrificing tenderness.
• Add 1–2 tablespoons ground flaxseed or chia to almost any batter.
• Use fruit purées (banana, applesauce, pumpkin) for moisture and natural sweetness.
• Fold in nuts, seeds, or oats for texture and staying power.
• Choose toppings like yogurt, ricotta, or nut butter instead of heavy frosting.

Simple Storage And Make-Ahead

• Most of these cakes keep 2–3 days at room temp, covered; up to 5 in the fridge.
• Freeze slices individually for grab-and-go snacks—wrap well, then stash in a freezer bag.
• Glazes and frostings go on once cakes are fully cool to avoid melting or sogginess.

There you have it: 10 high-fiber cakes that bring the flavor and the feel-good. Pick one for the week, bake it on Sunday, and watch your snacks and desserts level up. Your sweet tooth—and your gut—will be very, very happy.