Preheat your oven to 350°F (175°C) and prepare two 8-inch round pans by greasing or lining them with parchment paper.

In a large mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, and sugar until well combined.

In a separate bowl, mix together the water, espresso, applesauce or yogurt, vegetable oil or almond butter, and vanilla extract until smooth.

Gradually pour the wet mixture into the dry ingredients and stir gently until just combined, avoiding overmixing.

Divide the batter evenly between the two prepared pans and smooth the tops.

Bake for about 25 minutes, checking for doneness with a toothpick.

Let the cakes cool in the pans for about 10 minutes before inverting them onto wire racks to cool completely.

Once cool, layer the cakes with your chosen frosting.