Ingredients

The following ingredients have 4 Servings
  • 1 cup all-purpose flour
  • 2/3 cup organic brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, (chilled)
  • 3/4 cup organic brown sugar
  • 1/4 cup vegan butter, (softened (almost but not quite melted))
  • 1 1/2 tablespoons ground cinnamon
  • 1 1/2 cups unflavored (plain) vegan yogurt
  • 1 cup organic granulated sugar
  • 2/3 cup vegetable or canola oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup organic powdered sugar
  • 1 tablespoon unflavored and unsweetened non-dairy milk
  • 1/2 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350°F and oil the bottom and sides of a 9-inch springform pan.
  • To make the streusel, stir the flour, brown sugar, and salt together in a small bowl. Add the butter and cut it in using a pastry cutter or a couple of butter knives, until the mixture resembles coarse crumbs. Place the streusel into the fridge to chill.
  • To make the filling, stir the brown sugar, butter, and cinnamon together in a small bowl, until uniform. Set it aside.
  • To make the batter, begin by beating the yogurt, sugar, oil, vanilla and vinegar together in a large mixing bowl, using an electric mixer at high speed. Beat the mixture for 1 full minute.
  • Begin beating in the flour, 1/2 cup at a time, fully beating in each addition before adding the next. After adding the final 1/2 cup, sprinkle the baking powder, baking soda, cinnamon, and salt over the flour, then beat everything together, just until mixed.
  • Pour half of the batter into the prepared pan, distributing it evenly with a spatula.
  • Sprinkle half the filling over the batter. You can use a spoon or spatula to even it out a bit, if needed.
  • Spread the remaining batter over the filling, smoothing it out with a spatula.
  • Sprinkle the remaining filling over the top layer of batter, followed by the streusel topping.
  • Bake the cake for about 55 to 60 minutes, until a toothpick inserted into the center comes out almost clean, with just a few crumbs attached.
  • Remove the cake from the oven and transfer it to a cooling rack to cool.
  • While the cake cools, mix the glaze ingredients together in a medium bowl, adding a bit extra milk if it seems too thick, a bit extra powdered sugar if it seems too thin.
  • When the cake is cool, run a knife along the outer edge to loosen it from the pan. Remove the cake from the pan, then drizzle it with glaze.
  • Slice and serve.