Preheat oven to 375°F (190°C) and grease two 6-ounce ramekins with coconut oil and a light dusting of cocoa powder.

In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until no lumps remain.

Add the almond milk, melted coconut oil, and vanilla extract to the dry mixture, stirring with a spatula until the batter is smooth.

Divide half of the batter equally between the two prepared ramekins.

Place 1 ounce of the dark vegan chocolate chunks into the center of each ramekin on top of the batter.

Cover the chocolate chunks with the remaining batter, ensuring they are fully submerged and the surface is level.

Bake for 14 to 16 minutes until the sides are set and firm to the touch, but the center remains soft and slightly jiggly.

Remove from the oven and allow the cakes to rest in the ramekins for 5 minutes to stabilize the structure.

Gently run a thin knife around the inner edge of each ramekin and invert the cakes onto serving plates.