Preheat oven to 350°F on convection baking mode* and line an 8 x 8 baking dish with parchment paper.

Combine coconut flour, baking powder, cinnamon, ginger, cloves, salt, cocoa powder in a mixing bowl and stir to combine.

Mix in the eggs, granulated erythritol, vanilla extract, and the coconut oil and mix well with a whisk, a fork, or hand mixer until it forms a smooth batter.

Pour the batter into the parchment paper-lined baking dish and bake in the preheated oven for 32-40 minutes. Check your cake at the 32-minute mark with a dry toothpick – if the toothpick comes out clean and the cake seems fully cooked, remove from the oven and let cool completely. If the toothpick comes out wet with batter on it, put your cake back in the oven and check it every 4-6 minutes until it appears to be fully cooked.

Remove the cake from the baking dish and let it cool until it comes to room temperature. Do not attempt to slice the cake until it’s cooled, otherwise it will end up being a crumble! Slices best when cold, so feel free to store in fridge for an hour after it comes to room temperature.

When your cake is ready for slicing, treat yourself to a generous piece and top with powdered erythritol, sugar-free maple syrup, whipped coconut cream, and more ground cinnamon. These toppings will balance the spiciness in the cake and create a party in your mouth!