• Preheat your oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan, ensuring all the nooks and crannies are coated to prevent sticking. Set aside.
• Using a stand mixer or hand mixer, cream together the butter and brown sugar (or maple sugar) until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Slowly, mix in the molasses, honey, and vanilla until fully combined.
• In a separate bowl, whisk together the gluten-free 1:1 flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl as needed.
• Slowly pour in the boiling water, mixing on low speed until the batter is smooth and evenly combined.
• Gently fold in the chopped crystallized ginger, ensuring it is evenly distributed throughout the batter. Set the batter aside to rest for 30 minutes.
• Pour the batter into the prepared bundt pan, spreading it evenly.
• Place the bundt pan in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. After 45 minutes of baking, tent the pan loosely with foil to prevent the top from over-browning.
• Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then, carefully invert it onto a wire rack to cool completely before icing.

Make the Icing

• Mix the sugar and Chai spice together, add in the cream and vanilla and mix until smooth.
• Pour the icing over your cooled cake and decorate as desired.