Gingerbread Cake topped with warm Crockpot Cinnamon Apples

This is a scrumptious gluten free, vegan gingerbread topped with warm crockpot cinnamon apples and honey sweetened whipped cream!

Gingerbread Cake complement of: The Whole Life Nutrition Cookbook

2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 teaspoons ginger powder
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 cup melted virgin coconut oil (or butter or olive oil) (I use 1/2 coconut oil and 1/2 butter)
1/2 cup maple syrup
1/2 cup blackstrap molasses
1/2 cup water
1 tablespoon vanilla

Preheat oven to 350 degrees. Oil an 8x8-inch square baking pan. Combine the dry ingredients in a medium bowl. In a separate bowl, combine the wet ingredients. Add the wet to the dry and mix well with a wire whisk. Pour the batter into the oiled baking pan and bake for about 25 minutes. When the cake is cooled I serve it topped with warm crockpot cinnamon apples and honey sweetened whipped cream. Enjoy!