For the cake:

1. Preheat the oven to 350°F. Oil a 9-inch springform cake pan or line a regular cake pan with parchment paper. Alternatively, grease a muffin tin or mini cake mold.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt together. Set aside.
3. In the bowl of a stand mixer, whisk together the brown sugar, yogurt, applesauce, oil, and vanilla extract until smooth. Gradually add the dry ingredients to the yogurt mixture, and whisk to combine.
4. Pour in the hot coffee, and stir to combine.
5. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Bake time will vary for cupcakes or mini cakes, about 18-21 minutes.
6. Remove from the oven and allow to cool for 10 minutes, then turn the cake onto a wire rack to finish cooling. In the meantime, prepare the glaze.

For the raspberry glaze:

1. In a saucepan, combine the raspberries, cane sugar, lemon juice, lemon zest, and cook, stirring occasionally, until the raspberries break down into a sauce, about 10 minutes. Remove the sauce from the heat, and strain it through a sieve to remove the seeds.
2. Combine the vegan butter and the seedless raspberry sauce in the bowl of a stand mixer, and whisk until the butter is melted and incorporated. Transfer to a heatsafe bowl, and refrigerate until chilled and thickened.
3. Once the glaze has thickened, spread it over the cake, or dip cupcakes into it. Top with sprinkles, and enjoy!