Preheat oven to 375. Spray 4 small ramekins with avocado oil and dust with cocoa powder.

In a saucepan, on low heat, melt chocolate and ¼ cup coconut oil, stirring. Turn off heat as soon as it is melted.

Beat eggs, maple syrup and vanilla extract in a mixing bowl until very frothy.

Slowly pour the chocolate mixture into the egg mixture, stirring well.

In a small bowl combine almond flour, 1 T cacao powder, cinnamon, and salt.

Diving the cake batter between 4 ramekins, placing ramekins on a baking sheet.

Bake 10-12 minutes.

Allow cakes to cool enough to handle then serve warm with coconut whipped cream.