Preheat your oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.

In a large mixing bowl, combine gluten-free flour, cocoa powder, baking soda, and salt. Whisk until incorporated.

Add maple syrup, vegetable oil, and vanilla extract to the dry ingredients. Mix until you have a thick, smooth batter.

Fold in the dairy-free chocolate chips if using, mixing gently.

Pour the batter into the prepared cake pan, spreading it evenly.

Bake for 30-35 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs.

Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.