Preheat oven to 350 degrees F and lightly grease a standard 9-inch round cake pan or 8x8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside.
In a liquid measuring cup, measure out almond milk and add lemon juice. Set aside.
Add chickpea brine to a medium mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until semi-firm peaks form.
In a separate mixing bowl, add dry ingredients to a large mixing bowl and whisk to combine. Then add almond milk mixture and oil and combine. Lastly, gently fold in the whipped chickpea mixture until a thick batter is formed.
Add more cornmeal or gluten-free flour if too wet or almond milk if too thick.
Add chopped rosemary and thyme and combine.
Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown.
Let cool completely in the pan. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve.
Serve with vegan butter and maple syrup (optional).
Store covered at room temperature for 2-3 days, or in the refrigerator for 3-4 days. Freeze up to 1 month.
*For the gluten-free flour, we recommend Bob’s Red Mill 1 to 1 Baking Flour available in our Grocery Department.