Vegan Coffee Cake

🧂 Ingredients

• 1/2 cup brown sugar
• 1 tablespoon cinnamon
• 2/3 cup flour
• 5 tablespoons cold vegan butter

  cut into small pieces
• 1/2 cup unsweetened non-dairy milk
• 2 teaspoons apple cider vinegar
• 8 tablespoons vegan butter
• 1 cup cane sugar
• 2/3 cup vegan yogurt or sour cream
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup powdered sugar
• 1 tablespoon unsweetened non-dairy milk
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup

Instructions

• 1 Preheat oven to 350 degrees. Prepare an 8×8 baking dish
  [https://amzn.to/3LYDrch], then line it with parchment paper for easier removal.
  Spray with cooking spray or oil and set aside. 
• 2 Make buttermilk by combining the 1/2 cup milk with vinegar and set aside for at
  least 10 minutes.
• 3 Make the cinnamon crumble by combining all ingredients in a food processor
  [https://amzn.to/4fY3HkV]. Place in refrigerator until read to use. If you don't
  have a food processor [https://amzn.to/4fY3HkV] and want to make this by hand,
  then grate the butter first before mixing together. 
• 4 Cream butter with sugar in an electric mixer or stand mixer
  [https://amzn.to/4icaokF] until pale yellow. Add yogurt or sour cream and
  vanilla. Add the dry ingredients (flour, baking powder and soda and salt) along
  with the buttermilk. Fold batter by hand until combined. Batter will look airy
  and shaggy.
• 5 Spread half of the batter in the prepared pan. Sprinkle with half of the
  cinnamon crumble. Dollop the remaining batter on top, and using an offset
  spatula, spread the layer of batter over the crumble gently. Top with remaining
  cinnamon crumble.
• 6 Bake for 40-45 minutes or until center springs back to touch. Allow to cool
  completely before adding the glaze or cutting. 
• 7 For the glaze, combine all of the ingredients and drizzle onto the cooled cake. 

Nutrition Info