GFV Gingerbread

GFV Gingerbread
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.