Preheat the oven to 350°F. Grease 2 8" cake pans with cooking spray and line the bottom with parchment and then spray again.
In a large mixing bowl, combine all purpose flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk well.
In a blender, combine tofu, almond milk, cooled espresso, vinegar and oil. Blend until smooth.
Add the tofu mixture to the dry ingredients and mix until no lumps reamin.
Divide the batter between the 2 prepared pans.
Bake for 32~36 minutes or until a toothpick inserted into the center comes out clean.
Remove from the oven and pierce them with a skewer or paring knife.