• In a medium bowl, combine the dates, boiling water, baking soda and vanilla. Let the dates soak for 15 minutes.
• Preheat the oven to 350F (177C). Lightly grease 8 ramekins (I use 6oz ramekins) with cooking spray. Place on a baking sheet.
• In a medium bowl, combine the gluten-free flour, baking powder, salt and nutmeg. Whisk to combine.
• In a large mixing bowl, add the butter and brown sugar. Using a hand mixer, beat the butter and sugar until fluffy and combined, about 1-2 minutes. While mixing, add the eggs one a time mixing after each addition.
• With the mixer on low, add 1/3 of the dry ingredients and mix to combine. Add 1/2 of the date mixture and mix. Add another 1/3 of the dry ingredients followed by the other 1/2 of the date mixture, and mix. Add the final 1/3 of the dry ingredients and mix until totally combined.
• Divide the batter evenly among the ramekins. Bake for 22-26 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool for at least 15 minutes (or more) before plating.

For the toffee sauce:

• Meanwhile, melt the butter over medium heat. Whisk in the sugar and salt. Then cook, whisking constantly, until the sugar dissolves and the mixture looks puffy, about 3-4 minutes.
• While whisking, slowly add the cream. Continue to whisk and bring the mixture to a simmer. Cook for about 3 minutes until thick. Remove from the heat and stir in the vanilla bean paste. Pour into a serving container or a jar for storing. Serve sauce warm. Sauce can be made up to 2 days in advance then reheated.
• Serve the cakes by turning the cake out onto a plate. Pour over some of the warm sauce and a drizzle of heavy cream if desired. Enjoy!