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Make date puree: In medium pot, bring dates, water and espresso to a boil. Remove from heat and stir in vanilla. Transfer to blender and puree dates and liquid until smooth. Let cool.
Meanwhile, make date cake: Heat oven to 325°F. Coat 9-inch square baking pan with cooking spray. In medium bowl, whisk together flour, baking powder and salt. Using electric mixer, beat butter and granulated sugar until light and fluffy, about 3 minutes. Reduce mixer speed to low and beat in eggs 1 at a time. In three additions, alternate flour and date mixtures, mixing until just combined.
Transfer batter to prepared pan and bake until toothpick inserted into middle of cake comes out clean, 70 to 75 minutes.
Meanwhile, make toffee-pecan sauce: Melt butter in large, heavy pan. Add brown sugar and stir to combine. Stir in lemon juice, then cream, stirring slowly, until fully incorporated. Cook on low until bubbles have slowed and sauce is thick, 10 to 15 minutes. Let cool for 5 minutes, then fold in pecans.
To serve, cut cake into pieces and transfer to plates. Spoon some sauce over top and serve with dollop of whipped cream if desired.