Preheat the oven to 180°C (356°F)

In a bowl, sift and add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, salt, baking powder, baking soda, ground cinnamon, ground ginger, ground clove, and allspice. Then using a whisk, combine the ingredients.

In a separate bowl, add the unsalted butter and brown sugar. Using a stand-alone mixer with the paddle attachment or a hand-held mixer, beat the butter and sugar at medium-high speed until light and fluffy (2-3 minutes). Then, add the egg, golden syrup, buttermilk, and grated ginger. Beat at medium-high speed until creamy (1-2 minutes).

Now, add the flour mixture to the butter and sugar, and beat at low speed until combined (3-4 minutes). Transfer the gingerbread cake batter to a greased bundt pan.

Bake the gingerbread bundt cake for 35-45 minutes, or until a toothpick inserted at the center comes out clean.

In a medium-sized saucepan, add the sugar and water and give it a gentle stir to combine. Now, transfer the saucepan to the stovetop over medium-low heat. Do not stir the sugar, as this will lead to crystallization. Remove the saucepan from heat once the sugar color has turned amber (10-15 minutes).

Immediately, add the heavy cream at intervals with one hand while you stir using a spatula with the other hand. DO NOT ADD THE HEAVY CREAM AT ONCE. Keep adding small amounts of heavy cream and stirring until you run out of heavy cream. Then carefully transfer the caramel to a jar and let it cool down to room temperature.

Drizzle the caramel sauce over the gingerbread bundt cake, and enjoy!