Gluten-Free Chocolate Cake Bars
Soft, moist, and perfectly chocolatey - these gluten-free snack bites made with yogurt are quick to bake, freezer-friendly, and perfect for lunchboxes or after-school treats.
Servings: 16 squares
Calories: 98kcal
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 8x8-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.
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
Calories: 98kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 76mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 126IU | Calcium: 29mg | Iron: 1mg