For the carob gel cake, soak raisins in oat milk. Beat Alsana with egg substitute and coconut blossom syrup. Peel apple and grate into it.
Add oat milk and raisins. Mix flour with baking powder and then with carob and spice, mix both masses and bake in a greased, flour sprinkled gugelhupfform at 180 degrees for about 1 hour.
Test with chopsticks!
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