Preheat oven to 375°F and grease a baking dish with coconut oil.
In a large mixing bowl, prepare the pumpkin cake batter by whisking together all the cake ingredients until smooth. Pour into greased baking dish and bake for 35 to 45 minutes, or until the edges have set but the centre is still puddling-like.
While the cake is baking, make the toffee sauce by heating all the sauce ingredients in a small saucepan over medium heat until almost boiling. Then turn the heat down and simmer until reduced to half the volume. Be sure to occasionally give it a stir.
Poke holes over the surface of the baked cake using a fork. Pour toffee sauce over the surface of the cake, allowing it to sink into the holes. Serve warm with ice cream (vegan as necessary) and an extra drizzle of toffee sauce.
Notes
*To make date paste, blend ½ cup dates with 2 tbsp of water until a paste forms. Add additional water if necessary.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-sticky-toffee-pumpkin-pudding/