Preheat your oven to 350°F.

In a bowl, combine the chopped Medjool dates, hot milk, and baking soda. Let it sit for 10 minutes until the dates soften. Then mash them together into a paste.

In a large mixing bowl, whisk together the date mixture, softened butter, brown sugar, eggs, and vanilla extract until smooth.

Add the all-purpose flour, baking powder, and salt to the mixture. Combine until a thick batter forms.

Line an 8x8 square pan or circular pan with parchment paper or grease it to prevent sticking.

Transfer the batter to the pan and bake for 35 minutes or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the toffee sauce. In a small pot over medium heat, combine the butter, heavy cream, brown sugar, salt, and vanilla extract. Simmer for 3 to 4 minutes until thickened, then set aside.

Once the cake is done, let it cool for 15 minutes. Use a toothpick to poke holes all over the top.

Pour a generous amount of the toffee sauce over the cake and let it soak in for 30 minutes.

Serve each slice with extra warm toffee sauce on top, and if you like, add a scoop of ice cream for an extra treat!