Modified from Jim Fobel's recipe called Grandma's Gingerbread.
Preheat oven to 350
:: 2 Cups Bob's Red Mill All Purpose Gluten Free Flour
:: 1 tsp Xanthan gum (imperative in GF baking)
:: 1 tsp Baking Soda
:: 1 1/2 tsp Ground Ginger
:: 1 tsp Ground Cinnamon
:: 1/4 tsp Ground Cloves
:: 1/2 tsp Salt
:: 5 Tbls Earth Balance (vegan butter) - melted and cooled to room temp.
:: 1/3 Cup Honey (I still eat honey - I'll never stop)
:: Ener-G Egg Replacer equal to one egg (mix together and set aside)
:: 2/3 Cup Dark Molasses
:: 3/4 Cup Almond Milk
Grease a 8x8 or 9x9 baking pan (9x9 preferred, I used 8x8 and it needed a little more time baking).
In a bowl sift together all dry ingredients.
In a separate bowl, beat together melted butter, honey, egg and molasses.
With a spoon, stir in the dry ingredients into the wet alternating with the milk - starting and ending with the dry. Just stir until blended like a cake, you don't want to over mix or it will be tough.
Turn batter into baking pan, smooth the top to make even and bake 30-35 minutes until a toothpick comes out clean from the center. If you use a deeper pan (like I did) you may need to add 5-7 minutes. Cool on a cooling rack.
Serve warm with your favorite topping - whipped topping, nondairy ice cream, whatever tickles you fancy.