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Preheat oven to 375F and grease an 8x8 cake pan either square or round. I use parchment paper.
Make your flax egg by combining 2 tablespoons ground flaxseed and 1 ½-2 tablespoons water and set aside to thicken.
In a large bowl, combine 1 ½ cups of flour, white sugar, salt, baking powder, vegetable shortening, and non-dairy milk. Pour your flaxseed/water mixture over the top and mix until combined. Pour the coffee cake batter into your cake pan.
To make the cinnamon streusel topping, get out a medium bowl and combine brown sugar, ¼ cup flour, cinnamon, and vegan butter. Stir until the texture is gravely and crumbles, this is exactly what you want it to be like.
Pour the streusel topping over the batter until it is evenly spread.
Bake the vegan coffee cake for 20-25 minutes or until a toothpick or knife comes out clean. Every oven is different so do this test starting at 20 minutes. Ensure the top is a light golden-brown.
Serve hot or cold and enjoy!