sticky toffee date cake « Amy's Gluten Free Pantry

Ingredients

• 1/2 lb. pitted dates, finely chopped
• 1 3/4 c. water
• 1 tsp. baking soda
• 4 ounces softened butter (room temp)
• 1/3 c. agave
• 4 small eggs or 3 large
• 1 tsp. vanilla extract
• 2 c. almond flour
• 1/2 tsp. salt
• 1 3/4 T baking powder
• 8 ounces butter (1 cube)
• 1/2 c. brown sugar
• 1/2 c. heavy cream
• 1/2 tsp. vanilla
• Whipped cream for serving
• 1 c. heavy whipping cream
• 1/4 c. sugar