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WET:

1 c non dairy milk ( such as almond or soy)

1 Tbsp applesauce or non dairy yogurt or more non dairy milk (applesauce or yogurt work best)

1 tsp vinegar

⅓ c sugar (1 Tbsp more for sweeter)

¼ c neutral oil (or use 3 Tbsp applesauce to make oil-free)

1 tsp vanilla extract

A few drops of almond extract (optional but wonderful)

DRY:

1½-1¾ c of flour

2 tsp baking powder

¼ tsp baking soda

½ tsp salt

STREUSEL:

½ c flour

⅓ c brown sugar

⅓-½ tsp salt

2 tsp cinnamon

1 Tbsp vegan butter (or use oil)

1½-2 Tbsp oil (refined coconut or other neutral like safflower)

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1. Line a pan with parchment with parchment hanging on the edges. Preheat the oven to 350°. In a bowl, mix in the wet ingredients until the sugar is fully combined.

2. In another bowl, whisk 1½ c flour, baking powder, baking soda and salt. (OPTIONAL: Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 Tbsp almond flour to the dry for additional texture).

3. Fold into the wet until just about combined. Add more flour if needed 1 Tbsp at a time to make just slightly thick batter. Pour into a parchment lined pan.

4. In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Spread over the cake batter.

5. Bake at 350° for 35-45 minutes (depends on the pan, cake height etc). Cool for 10 minutes, then remove from pan. Cool completely before slicing. Store on the counter for up to 2 days, refrigerated for up to 7 days, freeze (slices) for up to a month

6. To make cupcakes/muffins: Bake for 22-24 minutes for regular size muffins.

Tags: american, baking, breakfast, brunch, cake, coffee-cake, dessert, vegan, veganricha, vegetarian