Step 1

Preheat the oven to 350F and grease and lightly flour a 9x13 inch pan. Set aside.

Step 2

In a large bowl, add the ⅓ cup brown sugar, ¾ cup flour, 2 tsp cinnamon, ½ tsp salt, and ½ cup cold vegan-friendly butter cubes, cutter, mash and mix everything together until it resembles a sand-like texture, with some chunks. Set aside.

Step 3

In a medium-large bowl, whisk together 2¼ cups flour, baking powder, cornstarch, baking soda, and 1 tsp salt. Set aside.

Step 4

In a stand mixer, or a bowl with hand mixer, cream together ¾ cups vegan butter and 1¼ cups sugar for 4 mins or until fluffy.

Step 5

Meanwhile in a measuring cup or small bowl, whisk together soy milk and apple cider vinegar and set aside to create buttermilk.

Step 6

While mixing, one at a time, add vanilla, soy buttermilk and coconut milk to the butter/sugar mixture, scraping down the edges between each. Mix until just combined.

Step 7

With the mixer on low, slowly add the flour mixture to the butter mixture until combined, stopping and scraping down the sides as needed.

Step 8

Add half of the cake batter to the prepared pan, and spread it put evenly. (it will be kind of thick).

Step 9

Sprinkle ½ of the streusel mixture on top, but keep it away from the edges.

Step 10

Top with remaining cake batter, and spread out again (you may need to use your wet fingers to make it easier to spread and prevent sticking, then top with remaining streusel.

Step 11

Bake for 30-35 mins, or until a toothpick inserted into the center and comes out clean (It may take as long as 45 depending on your oven).

Step 12

Meanwhile, whisk together ¾ cup powdered sugar and 2 tsp soy milk in a small bowl or in a measuring cup to make it easier to pour. Add more soy milk if the mixture is too thick. Set aside.

Step 13

Transfer the cake to a wire cooling rack to cool completely, then drizzle with prepared glaze.

Step 14

Slice into squares and serve with your favourite coffee or tea!