Preheat oven to 350F degrees.
Beat the chickpea liquid for about 4 minutes or until you reach soft peaks.
Blend the sugar in a food processor for 10 seconds.
Add the cream of tartar, sugar, and extracts in the mixture. Beat until it reaches stiff peaks.
Gently fold in the flour until it is well incorporated.
Spoon the mixture into an un-greased pan.
Bake for 20-25 minutes or until the tester comes out clean.
Top off with blueberries, blended blueberries and coconut sugar, or vegan whipped cream of choice.

1/2 cup chickpea liquid
1 cup sugar
1/8 teaspoon salt
1 cup flour, sifted
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1 1/2 teaspoon cream of tartar