Dairy-Free Coffee Cake

How To Make It:

1. Fully melt ½ cup of vegan butter in a pan over low heat, then let cool for 20 minutes. While your melted butter is cooling, preheat your oven to 350 degrees.
2. In a medium bowl, add in your flour, baking soda, and baking powder. Whisk together until combined and set aside.
3. In a large bowl, add your sugar and then melted butter, flax eggs, coconut cashew milk, and vanilla. Using a hand mixer, mix these ingredients until combined fully and sugar is semi-dissolved (about 2 minutes). Add in your flour mixture and mix again until combined. Set aside.
4. Prepare your filling by adding 4 tbsp of cinnamon and 1.5 cup of brown sugar to a small bowl. Whisk together and set aside.
5. Add parchment paper to the bottom of your 9x9 metal pan and lay 1/2 of the batter down and spread evenly (your batter will be sticky). Sprinkle 2/3 of your filling on top of your cake batter until it’s fully covered. Save the other 1/3 for the topping.
6. Pour the second half of your batter on top and spread evenly. Set aside and begin your topping.
7. To the leftovers of batter, add in 1/2c flour and a pinch of salt. Add 1/3c (75g) of softened butter and with your hands, mix everything until you’re left with small, buttery chunks of cinnamon sugar. Sprinkle this on the top of your cake batter.
8. Bake at 350 for 50-55 minutes. Remove from oven and let cool completely (1 hour at least).
9. Make your icing by combining 1 cup of powdered sugar and 2-3 tbsp of milk and whisking together. Drizzle the icing on top once cake is cooled. Cut, serve, and enjoy!