Preheat the oven to 350°F (175°C). Grease and flour an 8-inch (20cm) round cake pan.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the vegetable oil, unsweetened almond milk, vanilla extract, eggs, granulated erythritol, and unsweetened applesauce until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
Slowly pour in the hot brewed coffee and stir until the batter is smooth and well combined. The batter will be thin.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Turn the cake out onto a wire rack to cool completely before serving.