Grease 4 small ramekins, and place 1 tablespoon (approximately 30 grams) of cold caramel (it will be quite thick) in the bottom of each ramekin.
Place in the fridge to chill.
Place the dates, boiling water and bicarbonate in a bowl and set aside for 30 minutes.
Once softened place the date mixture in a food processer and process until a puree forms.
Place the egg whites into a mixing bowl with a whisk attachment.
Whisk the egg whites on medium/high until soft peaks form.
Gradually add the maple syrup, 1 spoonful at a time whilst whisking on medium/high.
Add vanilla extract; whisk.
With the whisk on medium, add the egg yolks 1 at a time. Ensure that each yolk is incorporated before adding the next yolk.
The mixture should be large and fluffy.
On medium, add processed date mixture.
Sift the coconut flour, ginger and baking powder into a bowl.
Fold the flour mixture into the egg mixture in 3 lots, being careful not to over mix.
Add the milk and stir through.
Remove the ramekins from the fridge. Evenly divide the cake mixture into the 4 greased ramekins.
Place the ramekins in a high sided baking tray.
Pour enough boiling water into the tray to come halfway up the sides of the ramekins.
Cover the tray tightly with tin foil, spraying the foil with oil spray so the cakes do not stick.
Place the covered tray in the oven for 40-45 minutes.
Remove the ramekins from the tray immediately and invert onto serving plates.
Optional; serve with extra warmed caramel sauce and whipped coconut cream.