This vegan coffee cake is a healthy take on the classic recipe and uses no oil, instead applesauce to create a very moist coffee cake, perfect for an afternoon break.
Spoon the ACV into the milk and let sit for a minute.
Line an 8-inch square pan with parchment hanging over the sides.
Preheat the oven to 350 F.
Make Cake Batter
Whisk together the wet ingredients, including yogurt, ACV milk mixture, sugar, applesauce and paste.
Whisk together the dry ingredients, including the flour, cinnamon, baking powder, baking soda and salt.
Pour the wet ingredients into the dry ingredients and use a hand-mixer to combine into a batter.
Pour ⅔ of the batter into the pan.
Mix up the Streusel
In a small bowl, use a fork to combine the streusel ingredients, pressing on the butter to break it up and make clumps.
Sprinkle ⅔ of the streusel mixture on the batter in the pan unevenly. Dollop on the remaining batter so some streusel shows through. Sprinkle on remaining streusel mixture.
Bake cake for 35 minutes or until a tester into the cake area (not just streusal) is clean.
How to Store
This cake is fine for about 24 hours unrefrigerated but covered. After that, refrigerate for about a week but it will dry up.
The best storage option is to cut into slices and freeze individually for about 2 months.