Preparation:
First you need to prepare a springform tin - it is best to line it with baking paper. The oven must be preheated to 180 degrees fan. (The baking time may vary depending on the oven)

The vegan butter is then melted. Make sure that it does not get warmer than body temperature.

Meanwhile, all the dry ingredients can be weighed out in a bowl. The flour should be sieved beforehand if possible.

First add the plant milk, the sparkling water and then the butter to the dry ingredients. Only when both are in the bowl can the dough be stirred using a whisk - stirring should be as brief as possible.

The mixture can now be poured into the springform tin. Place the batter directly into the oven and bake for 35-40 minutes. The cake should then cool completely.

In the meantime, boil the espresso and stir in the icing sugar. Allow the espresso to cool for a moment before stirring in the liqueur.

Now it's time to prepare the strawberry filling. To do this, first cut off the stalks of the strawberries. Then cut the strawberries into quarters and place in a pan with the vanilla sugar and simmer for 3 minutes. In the meantime, mix the strawberry juice with the cornflour so that there are no lumps. Add the mixed cornflour to the strawberries and bring to the boil briefly until the mixture has thickened. If you prefer more strawberry pieces in your strawberry filling, you should not boil all the strawberries, but put 150g to one side and fold into the boiled mixture at the end. The strawberry filling is now set aside to cool.

As soon as the base has cooled, it should be cut in half. Now you can prepare the cream. Firstly, whip the cream. Mix the mascarpone with the icing sugar and vanilla sugar until the mixture is homogeneous. Now fold in the vegan cream. The first base can then be drizzled or spread with 1/3 of the liqueur and espresso mixture.

Then use a piping bag and a perforated nozzle to pipe a mascarpone border onto the base. This prevents the filling from falling out. Fill the centre of the mascarpone rim with the strawberries. Spread another thin layer of mascarpone over them before placing the second base on top. The base is then drizzled with the remaining liqueur and espresso filling. The cake can then be spread with the remaining cream and chilled while the icing is prepared.

To make the icing, melt the chocolate and bring the liqueur to the boil. The two are then mixed together and set aside to cool. Once the icing has thickened a little, the cake can be decorated with it. Start by spreading the icing around the edges of the cake and then fill in the centre.

The cake can now be decorated with strawberries and chilled until ready to eat.