Turn on the oven at 180° C.
Blend until smooth soy milk, water and dates. Set aside.
In a bowl beat margarine and sugar until creamy, light and fluffy.
Add bicarbonate of soda and the dates mixture.
Sieve in flour, cinnamon, vanilla, nutmeg and baking powder.
Mix well until combined and smooth.
Place in a tray covered with baking paper and bake at 180° C for 30-40 minutes.
Place all the ingredients for the toffee sauce in a pan. Once the butter melts stir it with a whisk, combining them well together.
Bring it to a foaming boil and simmer for 2-3 minutes.
Remove from the heat and stir every now and then until the sauce slightly thickens. Set aside.
Once cooked allow to cool completely, then pour over the toffee sauce once it has reached room temperature.