Preheat the oven to 350 F. In a large mixing bowl, combine the almond milk and vinegar and allow to sit for several minutes. Meanwhile, oil an 8-inch round pan and dust the surface lightly with cocoa powder. Add the applesauce, coffee, coconut oil and vanilla to the mixing bowl and whisk until frothy. Sift in all remaining ingredients and whisk until just combined. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the cake's center comes out clean. Allow the cake to cool completely before topping.
If using coconut milk, open the can and scoop the solid coconut cream away from the separated coconut water at the bottom of the can. If using canned coconut cream, this step is unnecessary. Combine the coconut cream and powdered sugar in a large bowl, and whip with a stand mixer or hand mixer until fluffy.
Transfer the cooled cake to a large plate and spread the whipped coconut cream in an even layer. Avoid spreading too close to the edges, because the fruit will displace some of the topping. Arrange the berries in an artful mountain on top. The cake can be served immediately, but a few hours of refrigeration help to thicken the cream and firm the cake's texture.