Preheat oven to 350F (175C). Set baking rack in center of oven. Grease a 9"x9" (22.8cm X 22.8cm) baking pan (see note for alternative baking pan size), then line with parchment paper. Set aside.
Mix the Dry Ingredients: In a medium mixing bowl, sift in the flour, cloves, cardamom, cinnamon, pepper, sea salt and baking powder. Whisk and set aside.
Mix the Wet Ingredients: Make sure the ingredients are at room temperature and the coconut oil is warm to the touch. Using a stand mixer with the paddle attachment (or a large mixing bowl and a whisk), add the coconut oil, molasses, sugar and apple sauce to the bowl. Beat on medium speed for about two minutes (or whisk vigorously for about 1 minute). The ingredients should be emulsified when ready to move on. Scrape the bowl all the way down to make sure none of the sugar is setting in the bottom. If the coconut oil solidifies in the mix, gently warm the mixture until it is melted again.
Finish the Batter: Add all the dry ingredients to the mixing bowl at once and pulse in on low until incorporated - about 10 seconds, then scrape down bowl (or gently fold in by hand for about 30 seconds, or until there is no sign of dry flour). Meanwhile, heat the ginger beer until it's almost boiling in a small sauce pot (stove top) or large spouted measuring cup (microwave). I do this in the microwave and heat it for one minute. It should be at least 160F (71C). Sprinkle the baking soda into the ginger beer slowly. It will bubble and fizz up. Pour the very hot ginger beer mixture into the batter and mix on the lowest speed, pulsing in, being careful not to let it slosh out of the bowl - about 10 seconds (or carefully stir in for about 20 seconds, or until incorporated). Add the fresh grated ginger and pulse in - about 5 seconds (or gently fold in). The batter will be loose and you'll notice the leavening action happening right away.
Ready to Bake: Pour the batter into the prepared baking pan. Using an offset spatula, make sure the batter is distributed evenly, if needed. Place the cake on the center rack and bake at 350F for 45 - 50 minutes (I start checking mine right at 45 minutes). The cake is ready when a tooth-pick inserted in the center comes out clean, the cake pulls away slightly from the sides of the pan and it springs back when gently pressed in the center. The cake will slightly dip in the center after removing it from the oven. Cool on a cooling rack, in the pan, for at least an hour.
Gently remove the cake from the pan using the parchment paper as handles. Cut evenly into 16 pieces and place on serving platter. Dust with powder sugar, top with whipped cream and a sugared cranberry. Store at room temperature in a covered container for up to four days.