Preheat oven to 180˚C/160˚C fan-forced. Grease and line a 20cm round cake pan.
Combine the dates and water in a medium saucepan. Bring to boil, then remove from heat. Stir in the soda and stand for 5 minutes.
Beat the Flora Plant Based Butter, sugar and vanilla with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Stir in the date mixture and flour.
Pour into the prepared pan and sprinkle with the pecans. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 10 minutes before turning onto a wire rack to cool.
To make the butterscotch sauce, place the sugar, cream and Flora Pant Based Butter in a medium saucepan over medium heat, stirring until melted and combined. Bring to the boil, reduce heat to low and simmer for 3 minutes without stirring
Serve the cake with warm butterscotch sauce and whipped cream if desired.