I wanted to create a dessert for the holidays that embodied all of my favorite flavors of the season. This cake is a hybrid of a pumpkin loaf cake, sticky toffee pudding, and a bit of pumpkin pie in terms of flavor. It gets its moist spongy texture from date and pumpkin puree. Fresh grated nutmeg and ginger along with ground cinnamon give a perfume to the cake. The warm toffee sauce served over the cake makes it decadent. The best part of this cake is that it’s vegan, and for such a heavy cake, leaves you feeling light.