Step 1

Preheat the oven to 350 degrees F. Generously spray four 4-ounce disposable aluminum ramekins with nonstick cooking spray. Place the ramekins on a rimmed baking sheet.

Step 2

Sift together the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. Whisk to combine.

Step 3

Pour the aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form, 3 to 5 minutes.

Step 4

Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, whisking in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then stir into the flour mixture. Fold in the whipped aquafaba with a rubber spatula until combined.

Step 5

Fill the ramekins about halfway with the batter. Use your fingertips to create a well in the center. Pour 2 teaspoons of the tahini into each well. Cover the tahini with more batter by creating a small disc of batter and gently placing it on top. The goal is to hide the tahini but not press it out of the well.

Step 6

Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes. Invert onto serving plates, garnish with a sprinkle of flaky sea salt and serve immediately.