Preheat oven to 350 degrees F (175 degrees C). Rub enough coconut oil into a 9-inch springform pan to lightly coat bottom and sides.
Blend cake mix and tofu together in a food processor until well mixed, 1 to 2 minutes. Add brewed coffee and blend until well mixed, scraping sides down as needed. Pour batter into the prepared springform pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Mix chocolate chips, almond milk, and powdered peanut butter together in a microwave-safe bowl; heat in microwave for 30 seconds. Mix and heat for 30 seconds more. Spoon chocolate topping over cake.