Preheat the oven to 350 F (177 C). Spritz a 9 x 9 inch square cake pan with vegetable oil and line with parchment paper if desired.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the egg replacer, coffee, oil and vinegar and mix until no streaks of the flour mixture remain.
Scrape down the side of the bowl to make sure no clumps remain.
Pour batter into prepared cake pan.
Bake the cake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.