Make the cake batter: Whisk together the all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, and salt in a large bowl. Set aside.
Whisk together the vegetable oil, applesauce, plant milk, and apple cider vinegar in a medium sized bowl.
Pour the wet ingredients into the dry ingredients and stir with a spatula until combined. Avoid overmixing.
Make the cinnamon sugar filling: Whisk together the brown sugar, all-purpose flour, and cinnamon in a small dish. Set aside.
Make the streusel topping: Whisk together brown sugar, all-purpose flour, and cinnamon in a medium-sized bowl. Use a fork or clean hands to crumble the vegan butter into the dry ingreidents until it resembles a crumble.
Pour half of the cake batter into the greased 8x8 pan. Sprinkle the cake batter with the cinnamon sugar filling. Pour in the remaining half of the batter on top of the cinnamon sugar filling. Then, evenly coat the top with the streusel.
Bake for 45-55 minutesor until a toothpick comes out clean. Remove from oven and allow to cool.
Remove the cake from the pan and continue to cool on a wire rack. This cake is best served warm but you want to make sure the cake cools so the crumb structure doesn’t get crushed when slicing.
Make the glaze: Whisk together the powdered sugar, plant milk, and vanilla extract. Drizzle over the cake and slice into 9 pieces.
Notes
This coffee cake is best served warm. I highly recommend reheating leftovers in the microwave or oven before serving.
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