Gluten-Free Chocolate Cake Bars
These gluten-free chocolate cake bars are soft, moist, and just sweet enough to feel like a treat – but they’re secretly lighter thanks to Greek yogurt. It’s the secret ingredient that keeps them soft and fluffy!
They’re the ideal bite-sized chocolate fix for lunchboxes, after-school snacks, or a make-ahead bake to stash in the freezer. No icing, no fuss – just quick, simple, delicious chocolate bites that disappear fast!
💛 Why You’ll Love These Gluten-Free Chocolate Cake Bars
If your kids love something chocolatey, but you want a homemade option that feels a little more wholesome, these are it:
- One bowl, no mixer – ready in minutes.
- Soft, fluffy, and perfectly chocolatey (without being too rich).
- Stay moist for days – perfect for school lunches.
- Freezer-friendly – grab straight from the freezer for lunchboxes.
- Greek yogurt adds incredible moisture, tenderness, and balance.
- Makes 16 perfect snack-sized squares – ideal for week prep.
Ingredients to Make Gluten-Free Chocolate Cake Bars
All simple gluten-free pantry staples:
- Greek yogurt – plain and full-fat works best. It keeps these bites moist, soft, and tender.
- sugar – white sugar gives the best soft crumb.
- eggs
- unsalted butter, melted and slightly cooled
- vanilla extract
- gluten-free all-purpose/plain flour – use a blend that contains xanthan gum.
- unsweetened cocoa powder
- bicarbonate of soda (baking soda)
🔄 Substitutions & Alternatives
- Dairy-free: Use coconut yogurt and a dairy-free butter or mild oil.
- Egg-free: Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- Refined sugar-free: Coconut sugar adds a subtle caramel note.
- Nut-free: Already nut-free – just double-check cocoa and yogurt labels.
What You’ll Need
- Mixing bowl and whisk
- 8×8 inch (20 cm) square baking tin
- Baking paper
- Spatula
👩🍳 How To Make Gluten-Free Chocolate Cake Bars
Step 1: Preheat the oven to 180°C (350°F). Line an 8×8-inch (20 cm) baking tin with baking paper.
Step 2: Whisk the wet ingredients: In a large bowl, mix together Greek yogurt, sugar, eggs, melted butter, and vanilla until smooth.
Step 3: Add the dry ingredients: Sift in gluten-free flour, cocoa powder, and bicarbonate of soda. Fold gently until just combined.
Step 4: Pour & bake: Spread the batter evenly into your prepared tin. Bake for 18 to 20 minutes or until the top is set and a toothpick comes out mostly clean.
Step 5: Cool completely: Let cool in the tin for at least 15 minutes before slicing into 16 squares.
💡 Pro Tips:
- Let them cool before cutting – they firm up as they rest.
- Avoid overbaking – slightly soft in the centre keeps them fudgy.
- A pinch of salt enhances the chocolate flavour beautifully.
- Make a double batch – they freeze and defrost perfectly!
❄️ How to Store and Freeze Chocolate Cake Bars
- Store: Airtight container for up to 3 days at room temperature, or 5 days in the fridge.
- Freeze: Freeze cooled squares in layers separated by baking paper for up to 2 months.
- Pop straight from freezer to lunchbox – no need to thaw!
Serving Ideas
- Pack into lunchboxes for school or work.
- Serve slightly warm with yogurt or fruit for dessert.
- Cut smaller and serve as mini bites for playdates or parties.
Gluten-Free Chocolate Cake Bars
Ingredients
- 300 g (1¼ cups) Greek yogurt
- 120 g (½ cups) sugar
- 2 eggs
- 80 g (⅓ cups) unsalted butter, melted and slightly cooled
- 1 tablespoon vanilla extract
- 130 g (¾ cups) gluten-free all-purpose/plain flour use a blend that contains xanthan gum
- 40 g (⅓ cup) unsweetened cocoa powder
- 1 teaspoon bicarbonate of soda (baking soda)
Instructions
- Preheat oven to 180°C (350°F). Grease or line a slice tin or 8×8-inch square pan with baking paper.
- Mix wet ingredients: In a large bowl, whisk together Greek yogurt, sugar, eggs, melted butter, and vanilla until smooth.
- Add dry ingredients: Sift in gluten-free flour, cocoa powder, and baking soda. Gently fold until combined – don’t overmix.
- Pour & bake: Spread batter evenly into prepared tin. Bake for 18 to 20 minutes or until the top is just set and a toothpick comes out with a few crumbs.
- Cool & cut: Let cool in the tin for 10 minutes before slicing into squares or rectangles.
Recipe Notes:
- Don’t overbake – slightly soft in the centre keeps them fudgy and moist.
- Add a pinch of salt to enhance the chocolate flavour.
- These stay soft for days – perfect for baking ahead for school lunches.
- For a dairy-free version, use coconut yogurt and dairy-free butter or oil.
- Store: In an airtight container for up to 3 days at room temperature, or 5 days in the fridge.
- Freeze: Store in a freezer-safe container with baking paper between layers for up to 2 months. Pop straight from the freezer into lunchboxes – no need to thaw!
Nutrition Information:
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