Preheat oven to 325 degrees. Using an electric mixer, beat the butter, sugar, egg, and molasses for 1 minute. Add the boiling water, whole wheat and almond flours, baking soda, salt, cinnamon and ginger. Mix well for about 4 more minutes.
Butter a 9×9 inch baking dish and pour the batter into the dish. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack.
In the meantime, whip the cream until barely thick; add the powdered sugar, cinnamon and nutmeg. Beat for another 30 seconds-1 minute. Cut the cake into squares and serve with a dollop of cream on top.