Preheat your oven to 350°F (175°C) and prepare a cupcake pan by greasing it or lining it with paper liners.

In a large bowl, combine spelt flour, unsweetened cocoa powder, baking soda, and salt. Whisk until fully incorporated.

In a separate bowl, mix water, applesauce, coconut oil, pure vanilla extract, and apple cider vinegar until blended.

Pour the wet mix into the dry ingredients and gently fold together until combined, avoiding overmixing.

Spoon the batter into cupcake tins, filling each about two-thirds full.

Bake for about 20 minutes, until a toothpick inserted comes out mostly clean. Allow to cool for 5 minutes in the pan.

Transfer to a wire rack to cool completely. For enhanced flavor, let them sit overnight before serving.