• Preheat oven to 350* F. Grease an 8x8 inch square baking pan with coconut oil or pan spray and line it with parchment.

Make the Cinnamon Brown Sugar Streusel

• In a large bowl, combine the flour, brown sugar and cinnamon. Stir to combine. Then, add the melted vegan butter and stir until the mixture is moist and crumbly. Set aside.
  1 ¾ Cups Flour, ⅔ Cup Light Brown Sugar, tightly packed, 1 ½ teaspoon Cinnamon, 8 tablespoon Vegan Butter, melted

Make the Coffee Cake Batter

• In a medium bowl, combine the flour, baking powder, salt and cinnamon. Stir to combine and set aside.
  2 Cups Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 1 teaspoon Cinnamon
• In a large bowl, combine the sugar, applesauce, non-dairy milk, melted vegan butter and vanilla. Whisk well to combine. Then, add the dry ingredients and whisk to form the batter.
  ¾ Cup Granulated Sugar, ⅔ Cup Unsweetened Applesauce, ½ Cup Non-Dairy Milk, 7 tablespoon Vegan Butter, melted, 2 teaspoon Vanilla Extract

Layer and Bake the Coffee Cake

• Scrape half of the cake batter into a prepared 8x8 inch baking pan. Spread it out evenly with a spatula, then, scatter 1 cup of the streusel evenly on top of the cake batter.
• Top with the remaining cake batter and spread it out evenly. Then, top with the remaining streusel, and gently press the streusel into the cake batter so it bakes into the batter.
• Bake in a 350*F oven for 33-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Serve warm.