Prepare the 8x4 loaf pan by greasing it with vegetable shortening or coconut oil, then inserting a parchment sling for easy removal. (see above photo for reference).
Preheat Oven to 350*F.
Sift flour, cocoa powder, baking soda and baking powder into a large bowl. Add sugar and salt and whisk to combine.
Into a medium bowl or large measuring cup, combine non dairy milk, canola oil, espresso powder, vinegar and vanilla with a whisk.
Pour the wet mixture into the bowl of dry ingredients and whisk until combined.
Pour the mixture into the prepared loaf pan, evening the top out with the back of a spatula.
Bake in a 350* oven for 53-57 minutes turning halfway through. Insert a toothpick into the center of the cake to test for doneness. It should come out clean.
Cool completely before slicing and serving.