Preheat the oven to 350°F (180 °C)
Grease a bundt pan well and generously coat it with almond flour. If using a cake pan you can alternatively dust it with cocoa powder.
In a large bowl add the all purpose flour, almond flour, spices, baking powder, baking soda and xanthan gum.
In a medium bowl beat the butter and sugar for a few minutes until smooth and creamy.
Add the eggs one by one, lightly beating between each addition and add about a tablespoon of flour, to prevent the mixture from curdling too much.
Add the yoghurt, milk and molasses to the egg mixture and beat together just to combine.
Pour 1/3 of the wet mixture into the flour and beat to combine, then add another 1/3 of the wet mixture. Beat the cake batterto combine everything well, then using a wooden spoon, fold in the ginger dates and orange zest. Fold in the remaining wet mixture until there is no loose flour and pour the batter into the cake pan.
Bake for 50 to 55 minutes until the batter is spongy and set on the top, but not wet, and an inserted tooth pick comes out clean.
Cool the cake still in the pan for 15 minutes before removing it to a cooling rack