Preparation:

First, a springform pan is lined with baking paper and the oven is preheated to 180 degrees convection. Now the vegan butter is melted until it reaches about body temperature. Meanwhile, all dry ingredients can be weighed out in a bowl. The flour should be sifted beforehand if possible. Then add first the vegetable milk, the sparkling water and then the butter to the dry ingredients and mix with a whisk- stirring should be as short as possible. The mixture can now be poured into the springform pan. The dough is placed directly into the oven & baked for 35-40 minutes. After that, the cake should cool completely. The base is divided 1 time to get 2 bases. The 2nd bottom is cut out according to the scheme described below.

The cake cream is prepared in the same way as in the recipe for vegan cake cream, in the manner of a butter cream. Half of the strawberries are cut into small cubes. Thereupon, 1 x 300 g and 1 x 300 g of the cream are set aside. In the 1st part, the cocoa powder is stirred and in the 2nd cream 30 g of strawberry jam and red food coloring are mixed.

The vanilla cream is now spread on the first base. Thereupon the first cut out bottoms are put on it. In the 2 free spaces (white) are filled on the one hand vanilla cream and strawberry cream and topped with strawberry cubes. Then the remaining cake rings are placed on the filled cream and again the free spaces are filled with the cream as well as the strawberry cubes. The surface can be straightened with the remaining cream. The cake is then chilled for 1 hour until the decoration can be done.

For this, the cake is spread with the chocolate cream and decorated with cream topping, mint and strawberries.