• Preheat the oven to 180°C fan/200°C non-fan (350°F fan/375°F non-fan) and grease two of the holes in a muffin tin with vegetable oil.
• Place the pitted dates, tea bag and oats into a small bowl. Pour over the boiling water and set aside for 10 minutes to soak. After they've soaked, remove the tea bag (squeeze it to get all the liquid out of it) and use a fork to mash up the dates as much as you can.
  50 g pitted dates, 100 g boiling water, 1 English breakfast tea bag, 2 tbsp porridge oats
• In a medium bowl mix the flour, sugar, bicarbonate of soda, baking powder and salt. Pour in the date mixture & oil . Stir to combine - don't overmix.
  50 g plain white flour, 2 tbsp dark brown sugar, 1/4 tsp bicarbonate of soda, 1/2 tsp baking powder, pinch of salt, 2 tbsp vegetable oil
• Divide the batter between the two muffin holes - you should be able to fill them right to the top. Bake for 20-25 minutes until well-risen and, if you gently press the top of the muffins, they spring back.
• Gently loosen the cakes from the tin with a butter knife and tip them out onto a plate. Set aside.

For the toffee sauce (make this while the cake is baking):

• Combine the butter, sugar and salt in a small pot. Melt over a medium-low heat and, once fully melted, allow to bubble for 1 minute to melt the sugar. Next stir in the vanilla and cream then mix to combine and cook for a further 2-3 minutes until slightly thickened.
  20 g vegan butter, 3 tbsp dark brown sugar, pinch of salt, 1/2 tsp vanilla, 4 tbsp soy cream or oat cream

Serve:

• Place each warm cake onto a dessert plate. Pour over the warm toffee sauce (and extra cream if you like). Eat!