Preheat your oven to 350°F (175°C) and prepare a round 9-inch cake pan by lining with parchment paper and greasing the sides.

In a large mixing bowl, combine the dry ingredients: flour, granulated sugar, light brown sugar, black cocoa powder, baking powder, baking soda, and salt. Whisk until blended.

In another bowl, whisk together the wet ingredients: dairy-free yogurt, neutral oil, and vegan heavy cream until smooth. Pour into the dry ingredients and mix gently.

Fold the batter until just combined and then add the espresso powder, folding in carefully.

Pour the batter into the prepared cake pan and bake for about 65 minutes, or until a toothpick comes out clean.

Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the frosting by beating together dairy-free cream cheese, vegan butter, espresso powder, and powdered sugar until smooth and fluffy.

Once the cake has cooled, spread the frosting evenly on top and sides of the cake.

Serve and enjoy! Optionally, dust with cocoa powder or sprinkle with chocolate curls.