Preheat oven to 350°F (175°C).

Grease two 8-inch loaf pans with dairy-free cooking spray.

In a glass cup, combine soy milk and vinegar and set aside to curdle.

In a medium size bowl, place dairy-free margarine and chocolate chips.

Heat in the microwave at 20-second intervals until melted, stirring until smooth.

Pour the melted chocolate mixture into the bowl of a stand mixer.

Sift in cocoa powder and stir until well incorporated.

Combine instant coffee granules with water.

Add the coffee mixture to the chocolate mixture.

Add granulated sugar, brown sugar, applesauce, and soy milk mixture to the chocolate mixture.

Beat on medium speed until smooth.

In a large bowl, sift flour, baking soda, and salt.

Add the dry ingredients to the wet ingredients.

Stir until just combined; do not overmix.

Pour the batter into the prepared loaf pans.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 10 minutes.

Transfer to a wire rack to cool completely before slicing and serving.