In small bowl, place dates and baking soda; add 1/2 cup hot water and stir to dissolve the soda. Let soak for 15 minutes.

Preheat oven to 350 F. Line bottom of 8 inch round cake pan with parchment paper and grease sides.

To blender or food processor, transfer dates and soaking water. Process until smooth. Add spelt flour, 3 Tbsp maple syrup, 1 tsp vanilla, cinnamon, cloves, baking powder, and salt. Process until well mixed. Add melted and cooled butter and eggs. Process until well mixed. Into prepared cake pan, pour batter. Bake cake until it’s golden brown and springs back when you press it in the center, about 25 minutes. Let cool for 5 minutes before removing from pan and slicing.

To make maple cream, in bowl, place cashews, cover with warm water, and let soak for at least 2 hours. Drain cashews, place in blender or food processor with 2/3 cup water, 1 Tbsp maple syrup, and 1/2 tsp vanilla; blend until very smooth.

Serve slices of cake topped with maple cream.