1 cup vegetable oil
1 cup sugar
1 cup molasses
2 tablespoons powdered ginger
2 eggs at room temperate
3 cups gluten free flour
1 tablespoon xanthan gum
2 teaspoons ground cinnamon
1 teaspoon regular salt
¼ teaspoon ground cloves
1 cup water
1 tablespoon baking soda

Serving suggestion—whipped cream or vanilla ice cream

Preheat regular oven to 325 degrees or convection to 275 degrees.

Lightly butter 9 x 13 x 2 cake pan. Line the bottom with parchment.

In a large bowl whisk together oil, sugar, molasses and ginger. Add the eggs and whisk until smooth.

In another large bowl whisk together the gluten free flour, the xanthan gum, cinnamon, salt and cloves. When smooth add the molasses and mix for one minute just until evenly combined.

In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda to the water. Add to the batter just until combined. Transfer the batter into the pan. Bake the cake. After about 20 minutes rotate the cake pan and change the shelf. Test after 25 minutes to see if it is done. It is done when a toothpick inserted into the center comes out clean. Test at 25 minutes, 30 minutes, 35 minutes, and 40 minutes. It should be done around 30 to 35.

Cool the cake on a rack.