Preheat oven to 350° F. Spray 2 9-inch round cake pans with nonstick cooking spray, cover the bottom of each pan with a parchment cake circle, and spray again. Sprinkle each pan with one teaspoon flour, rotate to coat all surfaces, and knock out the excess. Set aside.
Whisk cocoa and coffee and allow to cool.
Whisk flour, baking soda, baking powder, and salt into a bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the light butter and sugar on medium-high speed until well blended. Add the applesauce and blend well.
Add the eggs and egg substitute followed by the vanilla. Blend well.
On low speed, add the flour mixture alternately with the cocoa mixture beginning and ending with the flour mixture.
Evenly divide the batter between the two pans. Bake for 40-50 minutes or until a small knife or cake tester inserted into the center of the cakes comes out clean.