This vegan coffee cake is sweet, moist and cinnamony. It's a beautiful cake to serve for brunch or afternoon tea. It's a classic recipe made vegan for a traditional-style coffee cake that's as good as you remember from your childhood.
Preheat oven to 350F/180C. Make the streusel topping by mixing together the flour, brown sugar, cinnamon and sea salt in a small mixing bowl. Pour in the vegan butter and mix everything to combine. Set aside.
In a small bowl, combine the coconut yogurt and apple cider vinegar to make a "sour cream." Whisk to combine and set aside.
In a large mixing bowl, cream together the vegan butter and cane sugar using a hand mixer until fluffy. Add the sour cream and vanilla extract and mix to combine. Sift the all-purpose flour into the mixture, bit-by-bit, while mixing on low-speed. Then add the baking soda, baking powder and salt. Mix to combine, being sure not to over mix the batter.
Lightly grease a 13 x 9-inch baking dish and pour in half of the batter. Sprinkle lightly with a layer of streusel topping. Then pour in the remaining half of the batter to top and smoothen it as best you can to make an even layer, (it's okay if it's a bit rustic). Finish by sprinkling the top with the remaining streusel to cover. Bake for 55 to 60 minutes, or until a toothpick inserted comes out clean. Let cool and cut into squares.
Coffee cake will keep for up to one week. Cover and store in the fridge. You can also freeze a portion of the cake if it's too large. Let thaw completely before eating. A large 13 x 9-inch cake pan is optimal for a perfectly baked cake. I also tried baking it in a smaller pan during recipe testing, but some of the centre pieces didn't cook through. I prefer this 13 x 9-inch pan by Cuisinart.