Preheat the oven to 425 degrees F. Spray 2 (6 oz) ramekins with oil and set aside.
In a double boiler or a microwave, gently heat vegan chocolate and butter, stirring occasionally, until completely melted. Set aside.
In a separate bowl combine chickpea flour and water until thick and gooey. Stir in aquafaba and vanilla extract. Add chickpea flour/aquafaba mixture to chocolate/butter and stir to combine.
Sift in flour, powdered sugar, and baking powder. Gently fold in the dry ingredients until a thick uniform batter has formed.
Divide batter evenly between the two ramekins and bake for 12-14 minutes until the edges are firm but the middle is still soft. Remove from oven and let set 1 minute before flipping over onto two plates. Serve immediately with your choice of non-dairy ice cream and berries.
Chickpea flour has a strong taste when raw which you will notice if you try the batter unbaked. Don't worry, when baked you won't taste the chickpea flour at all!