Rustic Berry Glaze Cake (Vegan & Gluten-Free)

Certain cakes are better served simply and with lots of fruit.

This one is soft, lightly tender, and finished with a glossy berry glaze that settles gently over the top. As it cools, the glaze becomes slightly translucent, forming a beautiful marbled surface where the pink berry hue meets the pale crumb underneath. 

The flavor is bright and fresh rather than heavy. Raspberry juice gives the glaze a gentle tartness, and the berries on top provide bursts of sweetness in each slice. 

It's the kind of cake that tastes perfect in the afternoon when you want something light and comforting, perhaps with a cup of tea. When it's done, I like how natural it looks. Every slice displays a slightly different pattern, the glaze forms gentle swirls, and the berries scatter across the surface. 

It's also the kind of cake that subtly honors fruit at its finest; it's colorful, simple, and bursting with berry flavor! 

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Berry Glaze Cake

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⏱️ Time & Prep

Prep time: 10 minutes
Bake time: 35–40 minutes
Total time: ~50 minutes
Yield: 8 slices

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Ingredients

• 1 ½ cups oat bran

• 2 tablespoons coconut flour

• 2 tablespoons ground flaxseed

• ½ cup erythritol

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• Pinch of salt

• 1 ¼ cups unsweetened plant milk

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

For the berry glaze

• 1 ½ cups raspberry juice

• 2 tablespoons erythritol

• 1 teaspoon agar powder

For topping

• fresh raspberries

• blueberries or black currants

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Instructions

1. Preheat the oven to 175°C (350°F).

2. In a large bowl, combine oat bran, coconut flour, ground flaxseed, erythritol, baking powder, baking soda, vanilla, and salt.

3. In another bowl, mix plant milk with lemon juice.

4. Pour the wet mixture into the dry ingredients and stir until a thick batter forms.

5. Pour the batter into a silicone cake mold (about 20 cm / 8 inches) and smooth the surface.

6. Bake for 30 minutes, until the cake is set and lightly golden.

7. Let the cake cool slightly while preparing the glaze.

8. In a small saucepan, combine raspberry juice, erythritol, and agar powder. Bring to a gentle boil while stirring.

9. Simmer for around 2 minutes, then remove from the heat.

10. Pour the warm glaze over the cake and spread it gently to cover the surface.

11. Top with fresh berries and a light sprinkle of flaxseed or coconut.

12. Allow the glaze to set for 10–15 minutes before slicing.

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Notes / Variations

• Thicker glaze: Add an extra pinch of agar to achieve a firmer jelly layer.

• Extra fruit inside: Fold a handful of berries into the batter before baking.

• Chilled version: After the glaze sets, refrigerate the cake for an hour for a firmer texture.

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Nutrition Breakdown (Per Slice)

Nutrient	Amount
Calories	120 kcal
Protein	5 g
Fat	2 g
Carbohydrates	22 g
Fiber	6 g