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Preheat oven to 350˚F and line a 9x9 pan with parchment paper. (Spray/lightly coat the bottom and sides of the pan with oil or butter to help keep the parchment paper in place)
Make the flax "eggs" by stirring together 2 tbsp flax meal and 5 tbsp water. Let sit for 15 minutes to thicken.
Make the streusel: add flour, pecans, cinnamon, ginger and salt to a mixing bowl. Stir well, then add maple syrup and coconut oil and stir well to form streusel.
Sift gluten free flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves and salt into a large mixing bowl. Stir in the almond flour and sugar.
Whisk together applesauce, molasses, coconut oil, vanilla and flax eggs. Add in dry mixture and stir well with a spatula until combined (or use an electric hand mixer to combine). Add in nondairy milk and apple cider vinegar and whisk/beat just until the batter comes together.
Pour batter into parchment paper-lined pan. Spread evenly, then top with streusel in an even layer.
Bake for 30-32 minutes. Insert a toothpick to test doneness – it should come out clean. Remove from oven and let cool in the pan.
While cooling, whisk together glaze ingredients until smooth. Once cooled, drizzle with glaze, slice and enjoy!