Preheat the oven to 160°C fan/180°C/gas mark 4.
To make the toffee sauce, heat the golden caster sugar on a medium heat until it has all melted and turns a golden dark amber colour.
Then remove from the heat and stir in the coconut cream.
Stir in the almond milk and keep stirring until everything has dissolved (you may need to put it back on the heat for a couple of minutes).
To make the cake batter, place the pitted dates in a bowl of boiling water for 10 minute to soften.
Once they have softened, drain from the water and place in a blender, with the sunflower oil, vanilla extract and black treacle and blitz until they form a sticky liquid.
Pour into a bowl and mix with the plain flour, caster sugar, bicarbonate of soda and baking powder.
Pour the mixture into a 7 inch square lined tin and bake in the oven for 25-30 or until a skewer comes out clean.
Once cooked, pour over half of the toffee mixture and allow the cake to cool slightly. Serve a slice on a plate with a scoop of dairy-free ice cream and more toffee sauce.