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Preheat your oven to 200°C (390°F).
In a large bowl, combine the plain flour, semolina, light brown sugar, salt, baking soda, and cinnamon (if using).
In a separate bowl, mix together the melted margarine, soy milk, vinegar, and vanilla extract. Do not add the mashed mung beans yet.
Pour the wet ingredients into the dry ingredients, mixing gently until well combined. Be careful not to overmix.
Fold in the lightly mashed mung beans.
Grease a 26 cm (10½ inch) baking tin.
Pour the batter into the prepared tin.
In a bowl, mix the pastry flour and margarine with your fingers until the mixture resembles fine breadcrumbs.
Add the demerara sugar and cinnamon (if using) and mix well.
Sprinkle the crumbed topping mixture evenly over the cake batter.
Bake in the preheated oven for about 40 minutes or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin before serving.