Preheat the oven to 350F and line a 9x9 pan with parchment paper or spray with coconut oil or butter.

In a medium mixing bowl, whisk together almond flour, gf flour, baking powder, baking soda, and salt. Set aside.

In a separate large mixing bowl, whisk together eggs, coconut sugar, sour cream, almond milk, maple syrup, and vanilla extract until evenly combined.

Sift in your dry ingredients to the bowl of wet ingredients, and stir together until just combined. Fold in chopped chocolate.

Prepare your streusel topping - in a small bowl, combine the gf flour, unsweetened cocoa powder, coconut sugar, and melted butter. Stir together with a fork until evenly combined and you have a crumbly mixture.

To the parchment-lined 9x9 pan, use a spatula to spread batter into a single layer and top with streusel. Use your fingers to lightly press streusel topping into batter. Sprinkle with the remaining 2oz of chopped chocolate.

Move the pan to the oven and bake at 350F for ~34 - 37minutes (mine took 35minutes). Edges of the cake should be browned, and a knife/toothpick inserted in the middle should come out mostly crumb-free. Remove from the oven and let cool before cutting into 16 pieces and serving. Enjoy!