Preheat the oven to 350F degrees.
Grease a bundt or cake pan with coconut oil.
In a mixer, add all of the wet ingredients and mix on low speed. Gradually increase the speed to medium until the wet ingredients are well mixed.
Gradually add in the spices, baking soda, baking powder, and salt. Mix on low speed.
Add in the gluten free flour blend half a cup at a time. Keep the mixer speed on low so the flour doesn't fly out of the bowl.
When the gingerbread cake batter is mixed, pour it into the cake pan.
Use a spoon to spread the batter around evenly.
Bake for 40 minutes. Take a toothpick and stick it into the cake. If the toothpick comes back clean (no crumbs or batter), the cake is done.
Add all of the frosting ingredients into a mixer and whip until thick and creamy. Pipe the frosting onto the cake.