1. Preheat the oven to 200°C.
2. Grease required number of ramekins with coconut oil and dust it with cocoa powder.
3. Add white granulated sugar to a bowl, and sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
4. Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Once the chocolate is melted, slowly add unsweetened almond milk while stirring and mix thoroughly.
5. Add applesauce and chocolate ganache to the dry ingredients. Mix with a spatula until just combined.
6. Spoon the batter evenly into prepared ramekins. Top with about ½ tablespoon of Biscoff spread and use a spoon to slightly press it down into the batter.
7. Place the ramekins on the baking pan and bake in preheated oven for 15 minutes until the middle just begins to set, and the sides look firm. Remove from the oven and allow cool for about 2-3 minutes.
8. Using a knife, run it around the edge of the cake, and flip it over onto a serving plate. Top with powdered sugar, vegan ice cream, or coconut whipped cream if desired. Serve immediately.