> 2 cups gluten-free all-purpose baking flour containing xanthan gum
> 1 1/2 tsp baking soda
> 1/2 tsp baking powder
> 2 tsp ground ginger
> 1 1/2 tsp ground cinnamon
> 1 1/2 tsp ground cloves
> 1/2 tsp salt
> 1/2 cup dark molasses
> 3/4 cup boiling water
> 1/2 cup (1 stick) butter, melted, plus more for greasing
> 1/2 cup dark brown sugar
> 1 large egg, whisked
> 1 tsp vanilla extract
> 1/2 (16 oz) can gluten-free vanilla frosting
Preheat oven to 350°F. Line an 8- or 9-inch square baking pan with parchment and grease parchment.
To a large bowl, add the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. In a small bowl, whisk together the molasses and boiling water.
Make a well in dry ingredients. Add molasses mixture, butter, brown sugar, egg, and vanilla. Stir together until just combined.
Pour batter into prepared pan and bake 30–35 min., until a toothpick inserted into center comes out clean. Let cool completely and remove from cake pan. Spread the frosting on top.
Decorate frosting with bits of chopped candied ginger.