Pre-heat oven to 330 F
Start with 3/4 cup of aquafaba from a can of chickpeas. Place in a large mixing bowl with 1 1/2 tsp of cream of tartar.
Beat the aquafaba for 5-6 minutes on high until you get a fluffy merge, then add 1 tablespoon of vanilla extract to the meringue and beat again for another minute until it turns white again.
Add the powdered sugar slowly, while continuing to beat the meringue on high for another 1-2 minutes. After you have beaten the aquafaba for at least 8 minutes add a tablespoon of garbanzo/chickpea flour and beat for another minute.
Fold in the flour 1/4 cup at a time until it is all incorporated, but do not over mix. (Once the flour has been added, the meringue will start to deflate.)
Quickly pour the batter into an ungreased Angel Food Cake pan.
Bake for 1 hour.
Allow to cool in the pan. (Do not flip upside down like you would a traditional Angel Food cake.)
Once it has cooled to room temperature, cut it out of the pan with a large knife.