Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan, or line it with parchment paper.

In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Add the granulated sugar to the dry ingredients and whisk to combine.

Pour in the canola or avocado oil and mix well.

Gradually add ⅔ cup of water (or milk for a richer cake) to the dry ingredients and whisk until just combined. Do not overmix.

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.