1. Preheat oven to 325°; spray 13 x 9-inch baking dish with coconut oil cooking spray. In medium bowl, whisk flour and baking powder.
2. In large bowl, with mixer on medium-high speed, beat 1/2 cup aquafaba 2 minutes; slowly add granular sugar replacement and beat on high 3 minutes or until stiff peaks form. Add oil and vanilla extract; beat on medium-high 1 minute or until incorporated. Gently fold in flour mixture. Spread batter into prepared dish; bake 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes in dish on wire rack.
3. With fork, poke holes all over cake. In large bowl, whisk almond milk, creamer, coconut milk and almond extract. Pour milk mixture over cake; cover and refrigerate overnight.
4. In large bowl, with mixer on high speed, beat confectioner's sugar replacement, cream of tartar and remaining 1/2 cup aquafaba 5 minutes or until soft peaks form. Makes about 4 cups aquafaba mixture.
5. Cut cake into 15 pieces; serve topped with whipped aquafaba mixture and fruit, if desired

Approximate nutritional values per serving (1 piece): 126 Calories, 9g Fat, 6g Saturated Fat, 0mg Cholesterol, 56mg Sodium, 27g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 1g Protein