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Preheat the oven to 170C degrees and line a 26cm by 18cm baking tin greased with butter
Add the hot almond milk in a bowl with the dates and leave for 3 mins to let them soak
Pour the date mixture into a blender until they form a nice thick paste
Add the rest of the cake ingredients and blend until everything is well mixed
Use a spatula to scrape batter into baking tin and place into the oven for about 30 mins
The top should be spongey to touch and when a skewer is inserted it comes out clean
Pierce the top with skewer all over
Place the sugar into a medium saucepan and turn to a high heat
Swirl pan around every few mins and cook until the sugar melts and turns into a dark caramel colour (about 5 mins)
The caramel should look the colour of coca cola when it is ready
Remove from the heat and add the cream slowly and carefully whisk in
Add the butter and pinch of salt until it forms a nice caramel sauce
Pour some of the sauce over the top of the cake
Top slices with a spoon of vanilla ice cream and toasted pecans and serve with remaining hot sauce