Preheat the oven to 325°F and grease a 9” square baking pan.

In a large bowl mix together the almond flour, oat fiber, protein powder, sugar substitute, coconut flour, psyllium fiber, baking powder, ginger, cinnamon, allspice, cloves, and salt.

When well combined, measure in the eggs, oil, water, molasses (if using), and extract. Use a rubber spatula to mix the wet ingredients with the dry ingredients to form a batter.

Pour the batter into the prepared baking pan. Bake for 22-25 minutes or until the center is just set.

While the cake bakes, make the lemon sauce by combining all ingredients in a blender. Blend until smooth and until the oils emulsify, at least one full minute.

Serve immediately or refrigerate for up to four days. If the sauce separates, stir again just before serving.

Let the cake cool slightly before topping with the lemon sauce. Serve warm.

Refrigerate any leftovers for up to five days.