Preheat the oven to 340 degrees, and spray two 9" cake pans with coconut oil or flour. (see notes)
Brew the coffee, set aside one cup, and let slightly cool.
In a medium bowl, combine the almond milk with the vinegar, and set aside.
In a large bowl, combine the flour, baking soda, salt and cocoa powder.
Add the coffee, sugar, melted coconut oil and vanilla to the almond milk. Stir until the sugar clumps are removed.
Slowly pour the coffee mixture into the flour mixture, removing all clumps.
Pour batter into the cake pans, and bake for 30 minutes, or until a toothpick comes out clean.
Remove the cakes from the oven and cool completely before icing the cakes.