Preheat oven to 350*F. Grease am 8 inch round cake pan and insert a parchment circle into the bottom of the pan.
In a large bowl, combine flour, sugar, cocoa powder, baking powder baking soda and salt. Whisk to combine.
1 Cup All Purpose Flour, 1 Cup Granulated Sugar, 6 tablespoon Dutch Processed Cocoa Powder, ¼ teaspoon Baking Soda, 1 ½ teaspoon Baking Powder, ¼ teaspoon Kosher Salt
In a medium bowl, combine non-dairy milk, melted non-dairy butter, espresso powder, vanilla and white vinegar. Whisk to combine.
1 Cup Non-Dairy Milk, 6 tablespoon Non-Dairy Butter, Melted, 1 teaspoon Instant Espresso Powder, 1 teaspoon Vanilla Extract, 1 teaspoon White Vinegar
Pour the liquids into the dries and whisk to form the batter. Then pour the batter into the prepared cake pan and spread evenly with the spatula.
Bake in a 350* oven for 36-39 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely before topping with frosting.