Preheat oven to 350°F and prepare six 6-ounce ramekins with baking spray.
Combine the chopped dates, water and baking soda and stir together, then set aside undisturbed for 20 minutes. It will bubble a bit and change as it sits. Mash the dates with a fork until it forms a thicker mixture, almost like a thick, lumpy applesauce.
Combine the flour, baking powder and salt and set aside.
Add the butter and brown sugar to a large mixing bowl and cream them together on medium speed until light in color and fluffy, about 2 minutes.
Add the eggs one at time, mixing until well combined after each, then add in the vanilla extract and mix until combined.
Add half of the dry ingredients and mix until mostly combined. Add the date mixture and mix until well combined, then add the remaining dry ingredients and mix until fully combined, but don’t over mix.
Divide batter evenly between the prepared ramekins. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
While they bake, make the toffee sauce. Melt the butter in a medium saucepan. Add the cream, brown sugar, corn syrup, and salt. Bring the mixture to a simmer, whisking occasionally. Simmer for 5-8 minutes or until it coats the back of a spoon. Remove from heat and whisk in the vanilla. Set aside to cool slightly. It will thicken as it cools.
When the cakes are done baking, let rest for about 5 minutes, then turn out onto plates. Pour the toffee sauce over the cakes and serve.
Notes
To bake these in a muffin/cupcake pan, fill each about 2/3 full and bake for 15-20 minutes. It’ll make 12-14 of this size.
To bake this in an 8 inch square pan, pour the batter into a greased pan and bake for 28-32 minutes.
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