Step 1

Preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper (or grease with vegan butter or coconut oil).

Step 2

In a small bowl, add brown sugar, granulated sugar, and cinnamon. Mix together.

Step 3

In a small bowl, add flour, brown sugar, melted vegan butter, chopped pecans, cinnamon, and salt. Mix together until evenly combined. If needed, use clean hands to incorporate the ingredients.

Step 4

In a large bowl, combine canned coconut milk, melted vegan butter, applesauce, lemon juice, and vanilla extract. Whisk together. Add flour, granulated sugar, cornstarch, baking powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients just until combined; do not overmix the batter.

Step 5

Using clean hands or a spatula, spread half of the coffee cake batter across the bottom of the pan. Top with an even layer of the cinnamon sugar filling. Again, using clean hands or a spatula, add the remaining coffee cake batter over the cinnamon sugar filling. It’s okay if it doesn’t cover every inch of the filling and there are gaps throughout. Finally, add the cinnamon crumble over the top.

Step 6

Bake coffee cake for 40-45 minutes or until an inserted toothpick comes out nearly clean. Remove from the oven and let cool inside the baking dish.

Step 7

In a small bowl, add powdered sugar, coconut milk, and vanilla extract. Whisk together until smooth.

Step 8

Once the coffee cake has cooled, gently lift the parchment paper to remove it from the baking dish. Drizzle the vanilla glaze on top. Slice into 16 bars. Enjoy!