Preheat the oven to 180℃

Grease a large loaf baking tin with coconut oil or margarine and dust lightly with flour. Bang the edges of the tin until it has a light coating all round and you've shaken off any excess. Or simply grease and line with baking paper

Next, tip the dates into a blender (or a jug) followed by the hot water, let it sit for 10-15 mins to soak

Meanwhile, to make the cake, cream together your margarine and sugar. Add the vanilla essence, followed by bicarbonate of soda and then vinegar. (It should make a fun fizzy reaction!) Stir the mixture together

Sieve the flour and then fold it into the mixture a little bit at a time, mixing in a bit of milk with each few scoops of flour. Blend the dates with the water until they form a thick paste and stir them into to the cake mixture

Pour the mixture into the cake tin and bake for around 30-35 mins, (keeping an eye that it doesn't start browning at the top) until you can poke it in the middle with a skewer and it comes out clean

To make the toffee sauce, melt the margarine in a small pan, add the sugar and stir. Next add the oat cream and bring to a gentle boil. Then turn the heat down and simmer for around 5 mins until it thickens.

When the cake is ready, serve yourself a piece, pour over the sticky toffee sauce and devour!