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 ⅓ of the dry ingredients and mix to combine. Add ½ of the date mixture and mix. Add another ⅓ of the dry ingredients followed by the other ½ of the date mixture, and mix. Add the final ⅓ 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.