Preheat the oven to 375 degrees F. Grease 2 ramekins with coconut oil or cooking spray and set on a baking sheet.
In a small saucepan, mix the chocolate chips and coconut oil. Cook over medium heat until melted, about 2 to 3 minutes, stirring frequently (watch carefully to make sure the mixture doesn’t burn). Remove from heat and set aside to cool slightly.
In a small bowl, whisk together the coconut milk or almond milk and white vinegar. Set aside.
In a large bowl or stand-mixer, mix the almond flour, tapioca starch, coconut sugar, raw cacao powder or cocoa powder, baking powder, and sea salt. Stir to blend.
To the bowl with the milk and vinegar mixture, add the melted chocolate mixture and whisk.
Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Divide the batter evenly between the ramekins, filling them each to the top.
Bake for 15 to 18 minutes until a crust as formed on the top and is still slightly soft to the touch. Allow the cakes to cool slightly (about 5 minutes). Serve warm.