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.

Place the butter in a medium bowl and slowly begin adding the powdered sugar, about 1/2 cup at a time. Using a handheld mixer, mix the sugar into the butter fully before adding in more sugar. Then begin adding the cocoa powder and almond milk. Go slowly with the almond milk - you might want to add less (or more) depending on the consistency you prefer.

Run a butter knife around the edge of the two cake pans, and then turn one of them upside down to remove the cake. Place the cake on a platter, and begin icing the cake. Top with the remaining cake, and ice the top and sides of the cake.

Enjoy immediately! The cake will last for about 2-3 days at room temperature.