No need to worry about those calorie cravings with this delicous guilt free, sugar free, gluten free dessert alternative. Not only that but it tastes great and really hits the spot when you need that chocolate kick.
Pop the oven on to pre-heat on 180c/Gas 4.
Put the flaxseed in a bowl and add water slowly into the bowl, you only need a small amount of water so keep adding it little by little. Start whisking the mixture so that the flaxseed has a consistency of a beaten egg. Once you have done this pop it in the fridge.
Combine the flour; cocoa powder, xylitol and baking powder in a bowl then add the flaxseed, splash some almond milk in the mixture enough so it starts to bind the mixture together. You should have a smooth mixture; the consistency should be thick, not runny so easy on the almond milk. Add the frozen raspberries and give a final mix.
Scoop mixture into a mold/oven safe mug/cupcake case (whatever you fancy! I use a silicone cupcake mold) and for a good-looking finish I popped a frozen raspberry on top of each cake.
Bake for 5-6 minutes and you should have a gooey chocolate cake with juicy raspberries running through.