2 cups all-purpose flour

1 cup granulated sugar

1 cup almond milk (or any plant-based milk)

½ cup avocado oil

2 teaspoon apple cider vinegar

2 teaspoon vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup all-purpose flour

½ cup brown sugar

¼ cup vegan butter, cold and cubed

1 teaspoon ground cinnamon

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Grease a 9x9-inch baking dish or line it with parchment paper.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the almond milk, avocado oil, apple cider vinegar, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

In a medium bowl, mix the flour, brown sugar, and cinnamon.

Cut in the cold vegan butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour the cake batter into the prepared baking dish, spreading it evenly.

Sprinkle the streusel topping evenly over the batter.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan on a wire rack before serving.

Slice and enjoy your vegan coffee cake with a cup of coffee!