Preheat oven to 375 degrees.
Mix the flour, cocoa, baking soda, salt and sugar.
Add the vanilla, vinegar, oil and coffee. Mix well to combine.
Pour into an 8-inch round or square pan. I used a spring form pan.
Bake for 30 minutes or until the top is set but still springy. Cool the cake in the pan. If using a spring form pan, release the sides and let cool.
To serve, sprinkle with powdered sugar and top with fresh seasonal berries.