To make the Sticky Toffee Pudding Cake:

Cup of Yum
1. Pre-heat oven to 350°F and grease 9" round baking pan.
2. Bring to boil about 2 cups water with 1 bag of dates and 1 tsp baking soda. Reduce heat and allow to sit for 10 minutes.
3. Meanwhile, in a stand mixer, cream 1 stick butter with 1/3 cup brown sugar. Mix until light and fluffy. Add 4 eggs, one at a time. (This may turn the mixture slightly lumpy, but don't be alarmed.)
4. In a separate bowl, sift together 1 1/4 cup gluten free flour with 1 tsp salt. Slowly add to the bowl of wet ingredients along with 1 tsp vanilla extract, mixing as you go.
5. Drain dates and add to a food processor with 2 TB almond milk. Process until finely chopped.
6. Add chopped date mixture to batter along with 1 1/2 tsp baking powder and blend until well combined.
7. Pour batter in cake pan and bake at 350° for 35 minutes.

To Make the Caramel Sauce:

1. In small saucepan, add 1 stick butter and 1 cup brown sugar. Cook over low heat 10-15 minutes. (If you start making the sauce while the cake bakes, it should be ready just in time when the cake comes out of the oven.)
2. Add 1 can coconut milk and continue to cook over low heat for 20 minutes, stirring occasionally.
3. Finally, stir in 1/4 tsp salt and 2 tsp vanilla extract. After the sauce is well mixed, lower heat and reduce for 10 minutes.
4. Tip: If you're in a hurry - add all sauce ingredients to pan at once and bring to a boil for 2-3 minutes. Reduce heat to low and cook for 10 more minutes.

To Assemble:

1. When cake has finished baking, set pan on cooling rack. While cake is still in pan, poke holes throughout and pour in half of the sauce. Allow sauce to soak through cake.
2. Flip cake onto a serving platter. Top individual slices with a scoop of ice cream and more dairy free caramel sauce. Best enjoyed warm!