Vegan Death By Chocolate Poke Cake

Make the Cake
1 Preheat oven to 350 degrees.
2 In a medium mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside. 
3 In a large mixing bowl, cream together the vegan butter and sugar with a hand mixer or in a stand mixer. Once combined and fluffy, add the vanilla and coffee. Beat together. Set aside.
4 In a separate small bowl, combine the almond milk or other milk with the apple cider vinegar. Stir. Let sit for a minute until it thickens. Then begin adding the dry ingredients and milk mixture to the butter/sugar mixture. Alternating between the milk and dry ingredients until everything is combined.  
5 Pour into a prepared 9x13 inch baking dish. Smooth out, and bake at 350 for 25-35 minutes or until a toothpick comes out clean.
Make the Chocolate Sweetened Condensed Milk
1 While the cake is baking, make the sweetened condensed milk. In a small sauce pan, heat the coconut milk on medium high until it comes to a boil. Add the maple syrup and whisk together. Reduce heat to low, and simmer for about 20 minutes until the mixture has reduce by almost half. Stir in the chocolate, and whisk until chocolate has melted. Simmer for another minute or two until the mixture looks nice and thick and coats the back of a spoon. Remove from heat and set aside to cool.
Assemble
1 Once cake is done, let cool for about 20-30 minutes. Then poke holes along the entire cake(see picture) with the handle of a wooden spoon. Pour the chocolate sweetened condensed milk over the hole cake and smooth out to make sure all the holes are filled with milk. Let cool for at least 2 hours.
2 Once the cake it completely cool, in a mixing bowl, whisk together the vegan whipped topping and cocoa powder. Pour over the cake, and smooth out evenly. Cut and serve!