In a mixing bowl, sift the flour, baking powder, and salt together. In a separate bowl, whisk the aquafaba, sugar, and vanilla until well incorporated and slightly fluffed.
Make a hole in the middle of the dry mixture and add the wet mixture along with the nata. Slowly incorporate the dry ingredients until a dough is starting to form. Remove it from the bowl and knead into a smooth, uniform ball for about 10-12 minutes.
Optional: with a few minutes left of kneading, rub a little vegan butter or shortening on your hands to help smooth the dough and prevent sticking.
Place the dough back in a clean bowl and cover it with plastic wrap. Let it rest for a minimum of 30 minutes, but it's best to leave it overnight in your fridge (the longer it rests, the more tender the gorditas will be).
On a lightly floured surface, flatten the dough slightly then roll it out with a rolling pin until it’s ~¼-inch thick. Use a cookie cutter or circular dish (about 5-6 cm in diameter) to cut out the gorditas. Transfer them to a lightly floured baking sheet. Repeat this process until all the dough is gone.
Heat a dry skillet over low, then add the gorditas a few at a time. Cook for about 60 seconds on the first side, flip and cook on the second side until puffy and golden brown, about 6-7 minutes. Flip back to the first side to finish cooking for another 6-7 minutes, or until cooked all the way through.
Enjoy while warm with jam, vegan butter, cajeta, etc. Happy eating!