Blend the dates in a food processor to make the paste. Prepare the chia eggs in a small bowl to thicken up. Whisk the plant milk with vinegar to create vegan buttermilk in a separate large bowl.

Add the remaining wet ingredients to the large bowl. Whisk using a hand mixer to combine. Mix the dry ingredients in a separate bowl, using a fork or whisk.

Add the dry bowl to the wet bowl. Mix to combine for no more than a minute using a hand mixer. The batter should be clumpy and somewhat sticky. Fold with a spatula to bring together the flour on the sides.

Empty into a round 9 inch cake pan, lined with parchment paper (or greased with oil spray). Spread into an even layer. You can add a couple of pitted dates on top for decoration.

Bake for 40 minutes, in a 350F/180C preheated oven, on middle rack. The top should be golden brown, and a toothpick should come out clean. Let cool down in the pan for an hour before removing and cooling down completely.

Make the Tahini Rosewater Glaze in the meantime. Simply melt the butter, then whisk in the remaining ingredients. It should be thick and runny, with a silky feel. Cool down completely before drizzling on top of the cake.