• Preheat oven to 350* F. Grease an 8x8-inch square baking pan 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 but crumbly. Set aside.
  ¾ Cup All-Purpose Flour, ⅓ Cup Light Brown Sugar, tightly packed, 1 teaspoon Cinnamon, 4 tablespoon Non-Dairy Butter, melted

Mix the Cinnamon Swirl

• In a small bowl, combine granulated sugar and cinnamon. Mix to combine and set aside.
  2 tablespoon Granulated Sugar, 1 teaspoon Cinnamon

Make the Coffee Cake Batter

• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine and set aside.
  2 Cups All Purpose Flour, 1 ½ teaspoon Baking Powder, ¼ teaspoon Kosher Salt, ½ teaspoon Baking Soda
• 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, 8 tablespoon Non-Dairy 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 sprinkle the cinnamon sugar mixture evenly over the top.
• Top with the remaining cake batter and spread it out evenly. Then, top with the streusel, and gently press the streusel into the cake batter so it bakes into the batter.
• Bake in a 350*F oven for 39-43 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool for about 10 minutes before topping with powdered sugar if desired, and serving.
  1 tablespoon Powdered Sugar, optional