Steps

• The day before, prepare the whipping cream. Bring the soy milk to a boil and pour it over the coconut oil in a blender. Blend for 2 minutes. Store in the fridge until the next day.
• The next day, preheat the oven to 350°F (175°C).
• Prepare the sponge cake: mix the flour, sugar, baking powder, and baking soda. Add the soy milk, amaretto, vinegar, and oil. Whisk everything together until you get a smooth batter.
• Pour the sponge cake batter onto a baking sheet lined with parchment paper. Spread it evenly over the surface and bake for 14 minutes. It should be lightly golden on top.
• Prepare the cream: remove the chilled cream from the fridge and whip it with an electric mixer until it forms stiff peaks. Add the powdered sugar and whip again briefly to achieve a firm whipped cream. Gently fold in the yogurt and amaretto.
• Assembly: line a loaf pan with plastic wrap or aluminum foil. Cut the following pieces from the sponge sheet: 2 rectangles matching the long sides of the pan, 2 squares matching the short sides, 1 rectangle for the base, and 1 rectangle for the top. You should have 6 pieces corresponding to the 6 sides of the pan.
• Mix the brewed espressos with the amaretto. Soak all the sponge cake pieces with this mixture.
• In the lined mold, start by placing the 4 sides of the sponge cake. Add a layer of cream on the bottom. Then, add the smallest remaining piece of sponge cake. Add another layer of cream, and finally, place the last piece of sponge cake to seal the mold.
• Place the mold in the freezer for at least 40 minutes. You can leave it in the freezer for up to 4 days if you need to prepare it in advance.
• Unmold the log, turn it over, and decorate with the remaining cream. Dust with cocoa powder and finish by placing a few star anise on top of the log.