Dairy-Free and Gluten-Free Coffee Cake

For the Streusel
Combine your brown sugar, flour and cinnamon in a small bowl. Set aside.
For the Cake Batter
Preheat the oven to 350 degrees Fareinheit and grease a 9″ by 9″ baking pan
In a large bowl, combine the flour, cane sugar, brown sugar, baking powder, cinnamon, baking soda, espresso powder and salt. Mix together with a whisk or fork to throughly combine all the dry ingredients.
Next, add the melted coconut oil to the dry ingredients and use a fork to work until the dry ingredients resemble pea-sized crumbles.
In another bowl, whisk together the almond milk and lemon juice. Allow to sit for 10 minutes to create a vegan buttermilk. Then, whisk in the eggs and vanilla extract.
Slowly combine the wet and dry ingredients with an electric mixer for 1-2 minutes on medium-low speed.
Once the cake batter is thick and creamy, spread half of the batter into the prepared baking pan. Reserve the rest for later.
Sprinkle your streusel layer on top of the batter, and finish with your remaining batter on top. Use a spatula or spoon to evenly spread it over the streusel layer.
For the Topping
In a small bowl, combine the flour, sugars, coconut oil and cinnamon. Use a fork to combine until pea-sized crumbles form.
Sprinkle over the batter in the baking pan. Try to spread the crumble topping as evenly as possible.
Bake the coffee cake for 45-50 minutes on the center rack. To test if it’s done, stick a toothpick in the middle and if it comes out clean, then remove the coffee cake from the oven.
Finally, allow to cool for at least one hour before slicing. Preferably cool for 30 minutes in the pan and 30 minutes on a wire rack.
For the Glaze
Sift your powdered sugar into a small bowl.
Then, add the almond milk and vanilla extract. Whisk to combine until smooth and silky.
When your coffee cake is fully cooled off, drizzle your glaze over the top and enjoy!