Preheat the oven to 350°F (175°C). Spray a 9×13-inch cake pan with nonstick baking spray.

In a small pot, add water and chopped dates. Cook over medium-low heat, mashing with a wooden spoon until a paste forms, about 7-10 minutes.

In a mixing bowl, cream together the butter, brown sugar, and granulated sugar. Mix in eggs one at a time, then add the vanilla, molasses, yogurt, date paste, and buttermilk.

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.

Gradually add dry ingredients to the wet mixture, mixing until smooth.

Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted comes out clean.

In a medium stock pot, combine heavy cream, vanilla, molasses, and brown sugar. Cook over medium heat, stirring continuously, until it turns a light golden color, about 10 minutes.

Transfer to a bowl and let cool slightly.

Once the cake is partially cooled, poke holes all over the top with a toothpick.

Pour ¾ of the toffee sauce over the cake, reserving the rest for drizzling when serving.

Let the cake soak for 10 minutes, then slice, drizzle with the extra toffee sauce, and enjoy!