Cake:

1. Blend ingredients and pour into a greased 12.5 cm x 6.5 cm round ramekin.
2. Microwave for 8 minutes in 2-minute intervals to prevent overflow.
3. Alternatively, bake in a water bath at 180°C for 40 minutes or air fry at 160°C for 30 minutes.

Raspberry Sauce:

1. Mix cornflour with water to form a slurry.
2. Heat raspberries, lemon juice, and sweetener in a pan over medium heat.
3. Mash raspberries until reduced and thickened.
4. Stir in the cornflour slurry, cooking until the sauce thickens.
5. Cool, then spread over the cake.