Preheat oven to 350°F.Grease either a 10 inch bundt pan or a 9x13 cake pan.
Stir together espresso powder with warm coconut milk to dissolve, set aside.
Sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to evenly distribute. Set aside.
In a large mixing bowl, whisk together applesauce, sugar, coconut oil, vanilla, and coconut milk with dissolved espresso powder. Whisk until emulsified and smooth.
Add the dry ingredients into the wet and whisk until batter is smooth, about 2-3 minutes. Once the batter is smooth, stop. DO NOT overmix!
Pour batter into greased cake pan and bake.For the bundt pan, bake for about 35 minutes or until an inserted toothpick comes out clean.For a 9x13 cake pan, bake for about 25 minutes or until an inserted toothpick comes out clean.
Let cake cool until comfortable to handle. Remove from cake pan and let cake cool completely before slicing.
Optional but recommended vegan ganache:
Combine chopped chocolate and granulated sugar in a heat proof bowl. Heat coconut milk until hot and pour over chocolate and sugar. Let it sit for a couple of minutes and stir until smooth. *If needed, you can microwave the ganache in 10 second increments until completely smooth.*
If dairy free isn't your main goal, you can use semi sweet or bitter sweet chocolate and you can either omit the sugar or decrease the amount of sugar used.