Preheat the oven to 375 degrees. Place two ramekins on a baking sheet. Grease with coconut oil or vegan butter. Dust with a bit of cocoa powder, shaking off any excess.

In a mixing bowl, combine milk and vinegar. Let sit for 5 minutes to slightly curdle. Whisk in the apple sauce, coconut oil, and vanilla until combined. Stir in the flour, cocoa powder, espresso powder, orange zest, and salt. Fold in the melted chocolate until a smooth batter forms.

Divide batter evenly between the two ramekins. It should fill up to the top, which is fine. Press one square of chocolate into the center of each batter, making sure it's completely covered. Bake for 15-20 minutes until edges are pulling away from the side and center is slightly glossy. Test this by carefully touching the center. It should seem a bit wet but does not stick to your finger.

While cakes are baking, prepare the sauce. In a small saucepan, combine all sauce ingredients. Bring to a simmer and cook for 8-10 minutes. until reduced. If you wish for it to be more sweet, add another tbsp of maple syrup. Pour into a jar and set aside.

Let cakes cool for 5 minutes. Run a knife along the edges to loosen the cake from the ramekin. Invert the ramekin on a plate. Top with raspberry sauce and serve immediately.