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Adeena sussman zariz
Preheat the oven to 350°F. Grease a 9-inch square baking pan lightly with oil.
In a large bowl, whisk the flour, cocoa, baking soda, baking powder, cardamom, and salt.
In a medium bowl, whisk the almond milk with the granulated sugar, oil, eggs, and vanilla, then gently whisk the wet ingredients into the dry until incorporated; a few streaks are fine. Dissolve the instant coffee in the boiling water, then gently whisk it into the batter (the batter will be thin). Pour the batter into the prepared pan and bake until puffed and a tester comes out with dry crumbs, 35 to 40 minutes.
Cool completely, then dust with confectioners' sugar.