Preheat your oven to 350 degrees
In a saucepan over medium heat, place dates in 3 1/2 C Dry Sparkling Vanilla Bean soda
Bring to a boil then cook an addition 2-3 minutes on medium heat
Meanwhile, combine 1 C butter and 3/4 C brown sugar until light and fluffy
Add in eggs one at a time
Mix in gluten-free flour, salt, and xanthan gum
When date mixture has boiled and cooked an additional 2-3 minutes, immediately remove from heat and add baking soda
Grease two (9") cake pans really well
Pour date mixture into flour mixture and combine gently
Add in baking powder and mix well but not more than a minute
Pour cake mixture into the two greased pans and cook at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean
To make the sticky toffee sauce, combine 1 C butter, 1 C brown sugar, 1 tsp. gluten-free vanilla extract and 1/2 C heavy cream and whisk well
Bring to a boil then simmer 2-3 minutes to thicken
When cakes are done, flip the first onto your serving stand and poke with toothpick to make tiny holes all over
Pour a layer of sticky toffee sauce over gently then top with the other cake and repeat
Let cake soak in the sauce for 8-10 minutes before serving