Gather all ingredients and soak the rolled oats in milk or a non-dairy alternative for at least 15 minutes.

Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan.

Whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a separate bowl, combine melted butter, brown sugar, granulated sugar, eggs, and vanilla extract.

Stir in the oat and milk mixture into the wet ingredients.

Fold the dry mixture into the wet mixture and then add the apples and dates.

Pour the batter into the prepared pan and bake for 30-35 minutes.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

In a saucepan, combine brown sugar, heavy cream, butter, vanilla extract, and salt. Stir over medium heat until boiling.

Simmer for 2-3 minutes until thickened.

Slice the cooled sponge and drizzle with warm toffee sauce before serving.