The Gingerbread 

1. Preheat the oven to 375ºF.
2. Whisk the flour, baking powder, baking soda, ginger, cinnamon, allspice, nutmeg, cloves, and salt in a medium bowl.
3. Combine the maple syrup, applesauce, molasses, and white vinegar in a second medium bowl.
4. Bring a kettle of water to a boil. Once boiling, remove from heat. Add 1 cup hot water to the wet ingredients and stir.
5. Slowly add the dry ingredients to the wet ingredients while mixing, but be careful to not over-mix. The mixture should be quite thin.
6. Transfer the batter to a 9 x 13-inch glass pan. Bake for 30 minutes instead of 35
7. Cool in the pan and let sit until caramel topping is ready.

Caramel Topping

1. Mix ingredients in a small saucepan and over medium heat mix until it comes to a boil.
2. Immediately reduce heat and simmer for about 20 minutes.
3. Once sugar is no longer granular and mixture is thickened, pour over gingerbread in pan. Enjoy!