Preheat the oven to 180 C / Gas 4. Grease a 23cm round cake tin and line with baking parchment.
For the base:
Soak the dates in a little hot water if they are hard. Mix all the base ingredients together and spread the mixture evenly on the lined tin. Put in the fridge for 10 minutes.
For the pumpkin filling:
Blend all the ingredients for pumpkin filling until smooth. Take the base out from the fridge and pour it over the base.
For the pumpkin swirl:
Blend all the ingredients for pumpkin swirl and pour it on the top of the tofu base.
To marble the cake, use a butter knife to swirl through the batter, making rounded zig-zags. Wipe the excess batter from the knife and repeat the swirling pattern in the opposite direction.
For the salted date sauce:
Blend all the ingredients until smooth. You can leave a few chunks of dates if you like. Keep the date sauce in the fridge until time of serving.
Bake in the preheated oven for 50 to 60 minutes until the edges of the cake start to brown. Remove from the oven and allow to cool slowly then place in the fridge for 4 to 5 hours before serving. For the best result keep the cake in the fridge overnight. Serve with date sauce on the top.