Preheat the oven to 350°F.

Set a pot of water on the stove and heat on high until the water boils, then lower the heat to medium.

Put the coconut oil and chocolate chips in a plastic bowl.

Put the plastic bowl on top of the boiling water and let the mixture melt, while mixing the chocolate with a spatula.

Remove the bowl from the pot of hot water as soon as the chocolate has melted. Whisk the melted ingredients together and set the bowl aside.

In a separate bowl, whisk together the egg and maple syrup until it thickens a bit. Add the vinegar, beet juice, vanilla, and chocolate/coconut oil mixture to the bowl and whisk well.

In another separate bowl, mix together the salt, almond flour, coconut flour, cocoa powder and baking powder together.

Pour the dry ingredients into the bowl with the wet mixture and whisk.

Evenly pour the batter into two ramekins.

Bake for 30 minutes, on the lower shelf of the oven. The outside of the cakes should look hard, and puff out. They will probably also crack, but look a bit soft in the middle.

Let cool for a little bit, but make sure to still eat it warm.