• Preheat the oven to 350°F (180°C). Line a 9-inch x 13-inch baking pan with parchment paper, making sure you keep overhanging parts of parchment paper on the sides to help unmold the cake. Slightly oil paper with oil spray. Set aside.

Cinnamon Sugar

• In a small bowl, stir coconut sugar and cinnamon. Set aside for later.

Coffee Cake Batter

• In a medium bowl, whisk milk and apple cider vinegar. Set aside for 10 minutes until it curdles.
• In a large bowl, add all-purpose flour, sugar, baking soda, baking powder, and salt. Whisk to combine evenly. Make a well in the center of the dry ingredients.
• Pour the milk mixture into the well along with plant-based yogurt (or unsweetened applesauce), vanilla extract, and melted vegan butter.
• Use a silicone spatula or wooden spoon to stir the ingredients together and form a consistent, smooth cake batter.
• Pour half of the batter into the prepared pan, then evenly sprinkle the batch of cinnamon sugar all over it.
• Pour the remaining half batter on top - watch my pictures above for visual help.

Crumble Topping

• In a small bowl, add melted vegan butter, coconut sugar, cinnamon, flour, and vanilla extract.
• Stir the ingredients together until they form a paste that you can crumble into pieces with your fingers.
• Use your finger to crumble the mixture all over the cake.
• Bake in the center rack of the oven for 35-40 minutes or until golden brown on top and a pick inserted in the center of the vegan coffee cake comes out clean.
• Cool down for 5 minutes in the pan, then transfer to a wire rack to cool completely at room temperature.