Make the Mini Cakes:

1. Preheat oven to 350°F (175°C). Grease or line a 12-cup mini muffin pan or mini cake molds.
2. In a small bowl, mix almond milk and apple cider vinegar. Let sit for 5 minutes (this acts as vegan buttermilk).
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
4. Add vegan buttermilk, oil, vanilla extract, and coffee to the dry ingredients. Stir until smooth.
5. Spoon batter into the mini cake molds, filling each about ¾ full.
6. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Coconut Milk Ganache:

8. In a saucepan, heat coconut milk over medium heat until it just begins to simmer. Do not boil.
9. Remove from heat and pour over the chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
10. Stir in maple syrup (if using) and vanilla extract. Let cool slightly until it thickens.

Assemble the Mini Cakes:

11. Dip the tops of each mini cake into the coconut ganache or drizzle it over.
12. Garnish with shredded coconut, fresh berries, or chopped nuts if desired.
13. Let set for 10 minutes before serving.