Prep your pan: Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment. Lightly dust with cocoa powder to prevent sticking.

Whisk the dry ingredients: In a large bowl, whisk the gluten-free flour blend, almond flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined. Break up any cocoa lumps.

Combine the wet ingredients: In a separate bowl or large measuring cup, whisk the non-dairy milk, oil, applesauce, vanilla, and apple cider vinegar.

Make the batter: Pour the wet mixture into the dry. Stir with a whisk or spatula just until no dry spots remain. The batter will be thick.

Add the hot liquid: Slowly pour in the hot coffee (or hot water) while whisking. Mix until smooth and glossy. Do not overmix. Fold in chocolate chips if using.

Fill and level: Scrape the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles.

Bake: Bake for 28–34 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs. Start checking at 26 minutes; gluten-free cakes can go from done to dry quickly.

Cool: Let the cake cool in the pan for 10 minutes. Run a knife around the edge, invert onto a rack, peel off the parchment, and let cool completely.

Frost (optional): Top with your favorite dairy-free chocolate frosting or a simple ganache (warm coconut milk over chocolate chips, stir until smooth). Sprinkle with flaky salt or berries if you like.