Preheat your oven to 425°F (220°C).
Grease four ramekins with oil or cooking spray and place them on a baking sheet.
In a mixing bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, and baking soda until well combined.
In another bowl, mix the oil, vanilla extract, and milk. Slowly pour this mixture into the dry ingredients, stirring until just combined.
Gently fold in the chopped chocolate pieces.
Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
Bake for 12-14 minutes until the edges are set and the center remains soft.
Allow to cool for 1-2 minutes, then run a knife around the edges and invert onto a plate. Serve warm.
