• Preheat the oven to 350 °F (177 °C). Grease and flour a 10-inch bundt pan and set aside.
• Combine the gluten free flour, baking soda, ginger, cinnamon, nutmeg, allspice, cloves and salt in a small bowl. Whisk together to mix well.
  2 ½ Cups (370 g) Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Soda, 4 teaspoons Ground Ginger, 2 teaspoons Ground Cinnamon, 1 ½ teaspoon Ground Nutmeg, 1 teaspoon Ground Allspice, ½ teaspoon Ground Cloves, ½ teaspoon Salt
• Add the butter, brown sugar and molasses to the bowl of a stand mixer. Beat on medium speed for 5 minutes. Scrape down the sides of the bowl.
  ¾ Cup (170 g) Vegan Butter, 1 ½ Cups (320 g) Light Brown Sugar, ½ Cup (170 g) Molasses
• Add in the vanilla extract. Then add the eggs, one at a time, mixing for 60 seconds between each addition. Scrape down the sides of the bowl again.
  1 teaspoon Vanilla, 3 large (150 g) Eggs
• Turn the mixer to low speed. Add half of the dry ingredients following by half of the milk. Repeat with the remaining ingredients and stir until just combined.
  1 Cup (227 g) Non Dairy Milk
• Transfer the cake batter to your prepared pan. Allow the batter to rest at room temperature for 10 minutes.
• Bake on the center rack of the preheated oven for 55-60 minutes or until the top center springs back when gently poked.
• Remove the cake from the oven and cool in the pan for 15 minutes, before turning it out onto a wire rack to cool completely.

Prepare the ganache:

• Heat the cream in a microwave safe bowl for about 1 minute on high. You don't want the cream to be too hot as white chocolate needs a lower melting point that brown chocolate.
  ⅓ Cup (86 g) Plant Based Cream
• Add the chopped white chocolate into the cream and allow it to sit for a couple of minutes. Then gently stir the white chocolate until it melts into a smooth sauce. It will be quite thin.
  7 ounces (190 g) Dairy Free White Chocolate
• Once the chocolate is completely melted, you will want to rest the ganache for 5-10 minutes (depending on the temperature of your kitchen). This will let it thicken a bit so it's a good consistency for pouring. I recommend doing a little trial pour with a spoonful of white chocolate to make sure it has thickened enough before you dump it over the whole cake. :)