Preheat the oven to 350°F (175°C) and prepare a 9x13-inch cake pan with nonstick cooking spray.

In a pot, combine chopped Medjool dates with water and cook over medium heat until they form a smooth paste.

In a bowl, cream together softened butter, light brown sugar, and granulated sugar until fluffy.

Beat in eggs one at a time, then add vanilla extract, yogurt, date paste, and buttermilk.

Whisk together gluten-free flour, baking powder, baking soda, spices, and salt in a separate bowl.

Gradually fold dry ingredients into wet mixture until just combined.

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

In a saucepan, combine heavy cream, vanilla, additional molasses, and brown sugar over medium heat and cook until thickened.

After baking, let the cake cool for 10 minutes, poke holes in the top, and pour warm toffee sauce over it.

Slice and serve with remaining toffee sauce drizzled on top.