Put flour, cacao powder, baking powder, almond meal, coconut sugar and egg substitute in a bowl and mix well.

Add the plant-based drink, agave syrup and melted coconut oil and mix well with a whisk or electric mixer.

Pour the mixture into a baking dish measuring 20 cm x 25 cm (8'" x 10 " ) and bake for 25 minutes at 180 °C (350 °F).

Place the cake on a cooling rack and allow it to cool down.

In a large bowl, whip the chilled vegan whipping cream until it becomes firm.

Add the mascarpone and continue whisking until the mixture is smooth and creamy.

Finally, mix in the powdered sugar and whisk just until all the ingredients are well combined into a uniform cream.

Spread the cream evenly over the sponge cake, then arrange the orange slices on top.

Prepare the dressing by putting water, agave syrup and agar agar in a pot and bring to a boil.

Boil for 5 minutes, then set aside and allow to cool slightly (let it cool so that it is not too hot but does not get completely hard at the same time).

Slowly pour cooled topping over the cream and oranges and place in the fridge for it to harden completely.