Preheat oven to 350 degrees.
In a medium sized mixing bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a small bowl, mix together the almond milk and apple cider vinegar. Set aside to thicken.
In a large mixing bowl, cream together the vegan butter and sugar. Then add the vanilla and coffee. Continue to beat together until fully combined and light and fluffy.
Now add the dry mixture and almond milk mixture to the wet butter mixture, alternating between the dry mixture and the almond milk mixture, mixing until everything is fully combined.
Place cupcake papers in a cupcake pan, and fill the each hole about 2/3-3/4 full. Bake at 350 degrees for 15-20 minutes until a toothpick comes out clean. Let cool completely.