Preheat oven to 350 degrees F and grease your choice of 8-inch pan.
Place chopped dates in a pan with cold water and bring to a boil, while stirring to break up dates and let simmer on low heat for 1 minute and whisk in baking soda and then remove from heat.
Cream together your coconut sugar and coconut oil until very creamy and then add your flax eggs. Scraping down as you go, add vanilla, spelt flour & salt and mix until your dough is lumpy like cookie dough.
Add your warm date mix, scraping the sides as you go and then add the baking powder, which will make a very light and airy batter.
Pour into your prepared pan and bake for 20-25 minutes. Your cake tester should come out clean when done.
To make caramel, combine coconut oil, coconut sugar, coconut milk, vanilla & salt to a saucepan. Bring sauce to a boil and reduce to a simmer until it is a bit more thickened and well blended.
When your cake is done, poke small holes all over and pour your sauce all over the cake. Let soak for 10 mins and then turn cake upside-down and serve.