Preheat your oven to 350°F (175°C) and prepare an 8-inch square baking pan by greasing it or lining it with parchment paper.

In a large bowl, sift together the gluten-free flour, cocoa powder, baking soda, and salt.

Pour in the maple syrup, vegetable oil, and vanilla extract; stir until smooth.

Fold in the dairy-free chocolate chips if desired.

Pour the batter into the prepared baking pan and spread evenly.

Bake for 30-35 minutes until a toothpick comes out clean.

Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack.