Dairy-Free Chocolate Cake

Pre-heat the oven to 325°. Prepare a 9x13 cake pan by spraying it and lining the bottom with parchment paper.
In a bowl, sift all the dry ingredients together and set aside.
In another bowl, add the water, vegetable oil, 2 eggs and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
Slowly add the hot coffee until completely mixed together and smooth.
Pour into the prepared pan and bake for 35-40 minutes until toothpick inserted comes out clean.
Let cool before frosting.

In a heatproof bowl, add the chocolate and espresso powder and set aside.
In a medium sauce pan, add the coconut cream and let heat on medium heat until it starts to simmer, then remove from heat and pour over the chocolate. Let the chocolate submerge completed.
Let it sit for 5 minutes, then stir until completely combined and smooth.
Let the chocolate come to room temperature. Then refrigerate for about 5 minutes.
Using a hand mixture, whip the chocolate until it thickens and the color becomes a little lighter. Should be nice and smooth.
OPTINAL: Add ½ cup of powdered sugar to for sweetness, as well as ½ teaspoon of salt. This step is optional if you want a bit more sweetness. I've tried it with and without the sugar and I like both. But I personally like it more without because it balances it out with the cake.
Frost the cake and enjoy. Keep the cake refrigerated.